Bread and Butter Pudding

 

Bread and Butter Pudding

Bread and Butter Pudding

Another childhood favourite I make very very frequently in Winter.  There is something deeply comforting about Bread and Butter Pudding - and it is wonderfully simple to make.

If you happen to have a Saffron Bun or a Pannettone about the place, they both make a wonderful base ingredient instead of plain bread. 

½ cup sultanas
½ cup Brandy or Sherry
Butter (as much or as little as you want!)
10-12 slices of soft white bread
3 eggs, lightly beaten
1 ½ cups of pouring cream - light cream is fine
1 ¼ cups of milk, warmed
2 teaspoons of vanilla essence
½ cup soft brown sugar
2 tablespoons Demerara sugar, reserved
Raspberry or Strawberry jam
Grated nutmeg

Pre-heat oven to 200°C

Soak the sultanas in the Brandy and set aside.  Butter the slices of bread generously and spread one side with jam.  

Cut slices in half diagonally and arrange in a baking dish.  Scatter the sultanas over the bread.  Whisk the eggs together with the cream and milk, adding the brown sugar, Brandy and vanilla.  Pour over the bread and allow to stand at room temperature for about 5 minutes.

Bread and Butter Pudding

Sprinkle the Demerara sugar over the pudding and grate over the nutmeg.
Bake in a hot oven until golden brown and slightly crispy on the raised bread points.  Serve hot with cream... although I won't think any less of you if you greadily scoop it out and eat it when it's cold.....

Variation :  Use fruit or raisin bread.  If desired, you can also omit the sugar and use honey or golden syrup.