Ingredients
- 6 tbsp. unsalted butter at room temperature, plus more for the baking dish
- 14 slices firm white sandwich bread
- 2/3 cup dried currants, golden raisens or seedless raisins
- 1/2 tsp freshly ground nutmeg, divided
- 3 large eggs
- 1/2 cup sugar
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 tsp vanilla extract
Preparation
Step 1
Position a rack in the center of the oven and preheat to 325. Lightly butter a 9 x 13 inch baking dish.
Butter the bread slices on one side. Stack the slices and cut in half diagonally. Arrange half of the bread slices, buttered side up, in the dish in two layers, letting the slices overlap as needed. Scatter half of the currants on top and sprinkle with half of the nutmeg. Arrange the remaining bread in the dish and add the remaining currants.
Whisk the eggs and sugar together in a medium bowl until thickened and pale. Whisk in the milk, cream, vanilla and remaining 1/4 tsp nutmeg. Pour slowly and evenly over bread mixture in the dish. Press the bread in the custard to be sure it is moistened, and let stand for 10mins.
Bake until the top is lightly browned and a knife inserted in the center of the pudding comes out clean, about 25 mins. Serve warm or cooled to room temperature.