Bread and Butter Pudding
An endlessly variable pudding - use croissants or fruit loaf instead of ordinary bread, add jam or marmalade when buttering, toss in choc chips instead of sultanas, add cream to the custard to make it richer, or add some lemon or orange zest for an extra zing.
- 4-6 slices of buttered bread
- 1/3 cup sultanas or currants
- 2-3 large eggs
- 500 mls full cream milk
- 2 Tbsp caster sugar
Preheat oven to 180C.
Butter a medium sized oven proof dish.
Cut bread into pieces and layer it in the dish, sprinkling sultanas or currants over each layer.
In a jug, beat eggs lightly with a fork, add milk and sugar and continue beating to mix well.
Pour over the bread and fruit, pressing the bread into the custard mix with the back of a fork.
Leave it to stand for 10 minutes to allow the bread to absorb the moisture.
Sprinkle with a little more fruit, then bake for 40-45 minutes, or until the top is golden and crispy, with brown edges on the bread, and the pudding has puffed up.
Remove from the oven and allow to rest for 5-10 minutes before serving with cream or ice cream.