Bread and Butter Pudding

It’s amazing how satisfying a good old fashioned Bread and Butter Pudding is. You’ll find plenty of different versions of this simple recipe, some use pannettone, croissants, brioche or simply stale bread (fresh of all those mention definitely should be a day or two old). I like a combination of dried fruit and citrus but you can use sultanas and/or raisins if you choose. Soaking the dried fruit in brandy or rum gives the pudding extra depth but this of course is optional.

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6 Portions

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Prep: 10-15 minutes (plus 6-8 hours for marinating fruit)
Cook: 45 minutes

Ingredients

100g mixed dried fruit or sultanas and/or raisins
100ml rum or brandy (optional)

Custard

250ml of Milk
1 vanilla pod
Zest of 1/2 a lemon
Zest of 1/2 an orange
5 eggs
100g caster sugar
150ml cream
2 tbsp demerara sugar
Grated nutmeg

Bread

12 slices of sourdough or ciabatta, cut into 1/4 triangles
150g butter
2 tbsp Demarara sugar

Method

Preheat an oven to 180°C.
Whisk all the custard ingredients together so that they are well combined.
Pudding: Butter an ovenproof container that will hold 1.5 to 2 litres. Butter the bread on one side and line the base of the container with half of the slices, buttered side up. Spread the banana slices over the brioche and scatter over the sultanas. Pour over 1/2 the custard mixture. Finish the pudding with the remaining bread so that it covers all the container. Pour the remaining custard over it and leave to stand for 5 minutes to absorb the custard.
To Cook: Sprinkle the demura sugar over the pudding and place on the centre shelf in the preheated oven. Leave the pudding to cook for 45-50 minutes. The custard should be set and the bread slightly golden. Serve or keep in a warm place until ready to serve.
Searve and enjoy.