A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.
Bread and Butter Pudding
- Preparation time: 20 minutes
- Standing time: 30 minutes
- Cooking time: 45 minutes
- 28 g (1 oz) softened butter (2 tbsp)
- 2 slices white bread
- 2 tbsp currants
- 2 tbsp sultanas
- 2 tsp chopped mixed peel
- 3 eggs, medium (U.K.)/large (N.A.)
- 1 tbsp caster/superfine sugar
- 300 ml (10 fl oz) full-fat/whole milk (1¼ cups)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 tbsp demerara sugar
- You will also need a 23 × 12 cm (9 × 5 inch) shallow ovenproof dish
- Butter the bread and cut each slice into quarters.
- With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.
- Scatter the currants, sultanas and mixed peel on top.
- Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.
- Strain the custard and then gently pour over the bread.
- Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.
- Meanwhile preheat the oven to 180°C (350°F) (gas 4)
- Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.
Updated: December 31, 2019