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Bread Butter Pudding

Bread Butter Pudding

Difficulty: Medium, Cook Time: 2 Hours, Core Ingredient: Bread, Servings: 4, Calories: 306 per serving

Description: An old-fashioned English everyday favourite that will not break the budget. One taste and your family and friends will be asking for more!


25g/1oz Butter, Plus Extra for Greasing
8 Thin Slices Bread
50g/2oz Sultanas
2 Tsp. Cinnamon Powder
350ml/12fl Oz Whole Milk
50ml/2fl Oz Double Cream
2 Free-Range Eggs
25g/1oz Granulated Sugar
Nutmeg, Grated, To Taste
1 Medium Pack Vanilla Ice-Cream


Grease a 1 ltr/2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.


Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/355F. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Take out then golden brown and serve hot with a scoop of vanilla ice-cream.

Note: Garnish with raisins, nuts or icing sugar.

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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