Bread and Butter Pudding
Bread and Butter Pudding is the best pudding in British cuisine where you can use the leftover bread. A classic dessert, custardy inside and golden on top. You can serve with ice cream, cream, custard – or something else.
Servings: 8
Ingredients
- 600 ml Semi skimmed milk
- 5 Eggs
- 120 g Caster sugar
- 8 slices Leftover bread
- Butter or Margarine for spreading
- Vanilla essence
Instructions
- Grease a ceramic pie dish with butter.Spread each slice of bread both sides with butter, then cut into triangles.Arrange a layer of bread in the bottom of the dish.Gently warm the milk in a pan over low heat. 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 stir well, then strain the custard into a bowl.Pour the custard over the prepared bread layers and leave to stand for 30 minutes.Preheat the oven to 160C.Sprinkle the remaining sugar and place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.This is only the basic recipe. You can add sultanas and cinnamon depend on your preferences.