Bread and butter pudding
Some people like to be extra and use brioche or old bits of hot crossed buns, but I think that defeats the point. For this I used some leftover, white batch loaf. We both hate raisins so we used some good quality dark chocolate drops.
SERVES
6
PEOPLE
PREP TIME
3
MINUTES
COOKING TIME
30
MINUTES
Ingredients
Roughly 600g of white bread
60g butter
300ml double cream
300ml full-fat milk
1 vanilla pod, split
6 organic egg yolks
200g caster sugar
50g golden granulated sugar
A good handful of dark chocolate drops (or raisins if you must)
Method
Butter a medium sized shallow baking dish. Cut the bread (if it isn’t already) into medium thick slices, cutting the crusts off. Butter each slice of bread generously. Arrange the bread in the buttered baking dish so that it is tightly packed in.
In a medium saucepan, heat the milk, cream and split vanilla pod over medium high heat.
Bring to the boil and then take off the heat, leaving it to stand for 10 minutes to infuse.
Whisk together the egg yolks and caster sugar and then pour in the hot cream and milk mixture, whisking the whole time.
Preheat the oven to 180C.
Sprinkle and tuck the chocolate drops in and amongst the slices of bread so that they are fairly evenly dispersed. Pour the custard all over so that all of the pieces of bread become moistened. Let the pudding stand for 15 minutes to let the custard soak in. Sit the dish in a larger baking dish and pour in some boiling water so that it comes halfway up the pudding dish.
Sprinkle the granulated sugar on top and place in the oven. Bake for 25-30 minutes so that the top of the pudding is dark golden and crispy.
This is best eaten hot from the oven with good vanilla ice cream.
