Bread and Butter Pudding
by Tavolino
A classic British comfort dessert featuring layers of crusty bread soaked in a rich, vanilla-infused custard, baked until golden and puffed.
Ingredients
- full-fat milk 250 ml
- double cream 300 ml
- vanilla pod 1
- large eggs 3
- egg yolk 1
- golden caster sugar 40 g
- day-old white crusty bread 8 slices
- slightly salted butter 50 g
- mixed sultanas and currants 75 g
- lemon zest 1/2 lemon
- demerara sugar 25 g
Preparation
- 1
Heat the milk, cream, and vanilla pod in a saucepan until just below boiling point.
- 2
Whisk the eggs and the extra yolk with the caster sugar in a separate jug.
- 3
Slowly pour the warm milk mixture over the egg mixture while stirring constantly until smooth.
- 4
Lightly grease an ovenproof dish with butter.
- 5
Remove the crusts from the bread slices, butter both sides, and cut them into triangles.
- 6
Arrange half of the bread slices in the bottom of the dish, slightly overlapping.
- 7
Mix the dried fruit with the lemon zest and sprinkle half of this mixture over the bread.
- 8
Layer the remaining bread on top and sprinkle with the rest of the fruit mixture.
- 9
Remove the vanilla pod from the custard and pour the liquid over the pudding.
- 10
Let the pudding soak for at least 30 minutes.
- 11
Preheat the oven to 180°C.
- 12
Sprinkle the demerara sugar over the top of the pudding.
- 13
Bake for 35-40 minutes until the pudding is golden brown and puffed up.