Bread and Butter Pudding
Bread and butter pudding transforms yesterday's loaf into something golden and custard-soaked. This British classic demonstrates a principle every cook should know: stale bread absorbs liquid better than fresh, creating that signature creamy interior while the top edges crisp slightly. The sultanas plump as they soak, releasing concentrated sweetness, while cinnamon adds warmth without heaviness. It's resourceful cooking at its best, turning scraps into something worth planning a meal around.
Instructions
Grease a 1 litre/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/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown..
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