Bread and butter pudding
Bread and butter pudding is not something I grew up with but something I make now as an adult, it is a go-to, along with eggy bread, for using leftover bread.
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
70g golden raisins
30mls sherry
8 thick cut slices of bread
40g butter, soft
3 eggs, lightly beaten
210ml milk
90ml cream
zest 1 orange
1 tsp vanilla
15g light demerara sugar
Method
Soak the raisins in the sherry for about three hours or overnight if you have the time.
Preheat your oven to 180ÂșC/gas mark 4.
Butter the bread and cut each slice into four triangles.
Put half of the bread on the base of an ovenproof dish.
Remove the raisins from the sherry and sprinkle them onto the layer of bread. Keep any remaining sherry if there is some left.
Whisk the eggs with the milk, cream, zest and vanilla. Add in the sherry from the raisins.
Pour half of your liquid mixture over the bread.
Use the rest of the bread to make another layer. Pour the rest of the liquid over this.
Sprinkle the top with the demerara sugar and place into the centre of your oven.
Bake for 35/40 minutes until the top is golden and the edges are bubbling.
