Bread and Butter Pudding

If you cook anything from this blog, cook this. It is a different take on a classic, sort of a cross between a Creme Brûlée and a Bread and Butter Pudding. I have never cooked this for someone that didn't love it, give it a go and let me know how it goes down!

Ingredients

100g Butter (roughly, you may need more or less depending on how much bread you use)

1/2 loaf Medium White Sliced Bread

500ml Milk

400ml Double Cream

1 tspn Vanilla Extract

7 Eggs

500g Castor Sugar

40g Sultanas

Golden Syrup

Method

Start by soaking your sultanas in hot water for about 15 minutes to make them soft and plump.

Greece your dish well with butter.

Cut the crusts off of your bread and cut into triangles. Melt the butter in a pan and dip in your bread to coat it well. Place these in your dish in a single layer.

Place milk, cream and vanilla into a pan and bring to a boil. Meanwhile beat together the egg and sugar until light and fluffy. 

When the cream mixture has just boiled add slowly to your egg mixture whisking all the time. Make sure you start with a slow trickle to equalise the temperatures  otherwise your eggs will scramble. Pass this mix through a sieve to make sure it is very smooth.

Drain you sultanas and sprinkle over you bread. Pour your custard mixture over the bread. The bread should float to the top (it might need a nudge if it is stuck to the bottom). Leave this to absorb for 5 minutes.

This needs cooking in a Bain Marie (or Water Bath). Put a good amount of greaseproof in a tray, put your bread and butter pudding inside this and fill the outer tray with hot water, to about half way up the pudding. Place in the oven pre heated to 140c and cook until it is just setting, mine took 45 minutes but it will vary depending on the size and depth of your tin. Remove from the oven and leave in the Bain Marie for about 5 more minutes, until the mixture is set. Remove and allow to cool.

To serve heat your grill to its hottest setting. Drizzle the pudding with golden syrup and grill until golden (keep an eye on it, it will only take a minute!). 

I served with a Strawberry Salad, diced strawberries with some icing sugar and finely shredded mint. You can use Creme Fresh or some cream, up to you.

Enjoy!

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