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 Bread and Butter Pudding dressed with custard

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Note: If golden raisins/sultanas are unavailable, use dark raisins or currants. Either will work for Traditional English Bread and Butter Pudding.

Oven at 350 F/175 C

Ingredients

• 8 slices of good white bread
• 1/2 c unsalted butter
• 1/2 cup golden raisins/sultanas
• 3 c milk, warmed slightly
• 1/2 c Demerara/raw sugar plus extra for topping

 Demerara or raw sugar

• 1/4 tsp salt
• 4 large eggs, beaten
• 1 tsp vanilla extract/essence

Preparation

Butter a rectangular (12 x 8 inch) baking dish. Remove the crusts from the bread. Spread the slices with the butter and cut into diagonal pieces. Layer half the bread pieces in the baking dish, slanting the slices on each other. Place the raisins over the bread evenly. Cover with the remaining bread.

Dissolve the sugar and salt in the warmed milk. Add the eggs and vanilla and mix thoroughly. Pour the mixture over the slices of bread.

Place the baking dish into a larger dish half-filled with hot water. Bake at 350 F for 40–50 minutes until the custard is just set. Sprinkle the Bread and Butter Pudding with a little extra Demerara sugar after about 30 minutes baking time. A skewer inserted into the centre should come out clean. Allow Traditional English Bread and Butter Pudding to cool for a few minutes before serving.

Traditional English Bread and Butter Pudding can be served with warm custard or whipped cream.

Try making Bread-and-Butter Pudding with Chocolate Bread or  Malted Tea Loaf .

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