- Butter 25 grams (2 tbsp) • 717 kcal
- Sandwich bread 8 thin slices
- sultanas 50 grams (4 tbsp)
- Cinnamon 2 tsp
- Milk 350 ml (1 1/2 cup) • 49 kcal
- Cream 50 ml (1/4 cup)
- Eggs 2 • 130 kcal
- Granulated sugar 25 grams (2 tbsp)
- nutmeg to taste
Bread and Butter Pudding is a traditional British winter warmer, and is a great way to use up leftover bread. The cinnamon adds a warming taste to the sweet custard-infused bread, and the sultanas are a perfect addition.
This dish is very simple to make, and is a budget-friendly way to make a loaf of bread and other common store cupboard ingredients into a substantial and moreish dessert.
Grease a 1 litre/2-pint deep baking dish with butter.
Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. If you prefer, cut each slice into 4 small squares instead.
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 until it is fairly hot. Don't let it boil though.
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, ensuring that you cover all the bread with the liquid. Sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 350F/160C fan/Gas mark 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.