Bread and Butter Pudding Recipe

4

Ingredients

6 thin slices white bread
40 g butter
3 eggs
1/4 cup castor sugar (superfine sugar)
2 1/2 cups milk
1 teaspoon vanilla essence
1/2 cup sultanas (golden raisins)
ground nutmeg or ground cinnamon

Preparation

Step 1

Trim crusts from bread, butter each slice; cut into 4 triangles. Arrange 2 rows of triangles, butter-side up, overlapping slightly, along base of shallow ovenproof dish (8-cup capacity). Centre another row of triangles over first 2 rows, with triangles facing in opposite direction to triangles in first layer.

Whisk eggs, sugar, milk and essence together in bowl. Pour ½ the custard mixture over bread; stand 10 minutes.

Whisk remaining custard mixture again, add sultanas; pour into dish. Sprinkle with nutmeg or cinnamon. Stand dish in baking dish, with enough boiling water to come halfway up side of dish. Bake, uncovered, in moderately slow (325F/160C) oven about 50 minutes or until custard is set.