Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread (often stale bread) scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured. It is often served with custard or cream.Source
Here is our tried and tested recipe. Have fun in your kitchen!
3-4 brioche rolls
300ml double cream
1-2 vanilla pod, split and scrape
3 large eggs
130g caster sugar
a pinch of salt (optional)
1tbsp. sultanas soaked in water
1tbsp apricot jam
icing sugar for dusting
Heat the oven to 160 degrees
Lightly butter a large ovenproof dish. Peel the skin and slice bread rolls. Spread/arrange on the dish with the rest of the butter. Bring milk and double cream to a boil with the vanilla pod and salt.
Beat the eggs with the sugar until pale and fluffy. Add the milk and cream mixture to the eggs, stir well. Strain into a clean bowl
Drain the sultanas and add them to the bread in the dish along with the milk mixture. The bread will float to the top.
Put some sheets of folded financial times (serving its purpose well) in a roasting pan and place the prepared dish on top. Add water to come halfway up to the sides of the dish. Bake for 40-50 minutes. The pudding should slightly wobble in the middle. Remove from the oven and set aside to cool a little.
dilute the apricot jam with a little water and heat a little bit. Brush a thin coat of the warm glaze over the pudding. Dust with icing sugar and serve warm.
A must try!