Bread and Butter Pudding

This is a family favourite and a good way of using up a stale loaf.  It’s at is best when served warm with cold cream after a sunday lunch, but also lovely to eat cold the next day.

6-8 slices of good bread (stale is fine)
20g  butter
50g sultanas or mixed dried fruit
50g demerara sugar
2 eggs
¾ pint (400 ml) whole milk

Method
Grease a baking dish with butter, I use a rectangular one that measures 30cm x 20cm.

Butter one side of each slice of bread generously.  Lay the bread in the baking dish (butter side up) and sprinkle with the sultanas/ mixed fruit and the sugar between layers.

In a measuring jug, beat the eggs lightly and add the milk to make up to the 1 pint (570 ml) mark.  Whisk the milk and eggs together until combined. Pour this mixture over the bread.  Leave to soak for 30 mins – 1 hour until the bread has soaked up the milk and eggs.  Bake in a preheated oven at 180°c (350°f) for 30 mins until golden brown on top .

Advertisements

One response to “Bread and Butter Pudding

  1. Pingback: Bread pudding « The Ordinary Cook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s