Bread and butter pudding

Bread and butter pudding is one of those old fashioned English recipes, very popular in British cuisine and everyone loves it. Bread and butter pudding is an easy-to-make pudding. It is made by layering buttered bread, topped with egg custard and then scattered with raisins and seasoning. Day-old bread works best. The cinnamon and nutmeg is a lovely addition to this classic pudding. You can prepare bread and butter pudding with baguette, brioche and croissant. It is often served with custard or cream. The addition of marmalade or jam brushed over the bread makes it crispier, gives a shiny glaze. The highlight is that the dish is crisp on the top and beautifully soft inside. Best enjoyed in cold winter days - having warm bread and butter pudding in sofa, comfort food!.

Preparation time: 25 mins

Cooking time: 1 hour

Cuisine: British

Serves: 6

Ingredients

Butter – 40 gms, plus extra for greasing
Bread (large thick slices) – 3 to 4
Caster sugar – 1/3 cup or 65 gms
Sultanas/raisins – 1/3 cup or more
Milk – 1 cup (220 ml)
Double cream – 1 cup (220 ml)
Eggs (medium size) – 3
Cinnamon powder – 3/4 to 1 tsp
Nutmeg (grated) - a pinch or 1/8 tsp (or as needed)

Method

Grease a shallow oval baking dish (about 30cm x 15cm x 8cm) with butter.

Cut the bread into medium to thick slices and apply butter on both sides. Do not get rid of the crusts. Halve the slices diagonally to triangles. (I bought readymade thick cut slices).

In a large bowl, whisk together the eggs and sugar (reserve 1 1/2 tbsp of sugar for sprinkling on bread later).

Pour in the cold milk and cream. Mix together including a pinch of nutmeg (grated). Whisk until all the ingredients are combined well. This is your custard.

Arrange the bread triangles in the baking dish – in rows, protruding up and leaning on each other. Sprinkle the raisins in the gaps and on the top as well. Sprinkle a pinch of cinnamon evenly on each slice of bread.

The point of layering like this is for the bread ends to stand clear of the custard, turn golden and crispy when baked in the oven.
Now, pour the custard slowly and evenly over the bread to moisten and soak the bread well. Gently press the surface with your hand to push the bread and the raisins into the custard to soak them well.

Let the bread soak in the custard for 20 to 30 minutes.
Pre-heat the oven to 180°C for about 10 to 15 minutes.
When you are ready to bake, sprinkle the rest of the sugar (1 1/2 tbsp) over the bread slices.

Keep the baking dish in the oven and bake for about 50 to 55 minutes, until the custard is set, the top surface is golden brown and the pudding has risen well.

Applying marmalade or jam

If you want to apply marmalade or jam, you can use orange marmalade or apricot jam. These go well with the bread and butter pudding. I have used apricot jam
Gently warm the apricot jam in a saucepan or just microwave for a minute, until it melts and easily brushable on bread.
Brush the apricot jam over the top of the bread, which has been baked.
Pop the baking dish under the grill for about 4 to 6 minutes or until it is golden and crisp on the top.

Serve hot or warm, with cream or ice cream.

Notes

You can add vanilla extract or vanilla pod (optional). If you are using vanilla pod, then split the vanilla pod lengthways, scrape out the seeds with a teaspoon and add them to the pan with milk and cream mixture along with the empty pod. Bring to the boil over a medium heat. Take the pan off the heat and leave to infuse for about 10 minutes. Strain the milk and cream mixture.
Try not to leave too many raisins exposed, as they can burn easily during baking.
If you want, you can keep the baking dish in a roasting tin and pour in enough boiling water (about halfway up the side of the dish). This bain-marie will help keep the pudding soft.