Bread & Butter Pudding
Serve it warm in winter and cold in summer.
Ingredients:
- 6-8 slices of white, day old bread
- butter for spreading
- 1/2 cup sultanas
- 3 eggs
- 3 tab caster sugar
- 300 ml cream
Method:
- preheat your oven to a moderate heat
- grease an oven proof dish (about 2 litre capacity) with a little butter
- remove the crusts and butter your bread on one side
- halve the bread slices into triangles and arrange in your greased dish - right-angled points upwards looks nice
- sprinkle sultanas between the slices of bread
- whisk the eggs, sugar and cream in a separate bowl and pour over the bread
- bake for 25 minutes or until the top is browned and custard is set
- remove from oven and allow to cool for about 30 minutes if you are serving warm
- otherwise, allow to cool completely, cover with plastic wrap and refrigerate.
Variations:
- substitute fruit bread or stale panettone for the white bread and sultanas
- substitute sliced croissants for the white bread
- spread jam or marmalade on the bread as well as or instead of the butter
- replace the sultanas with other dried fruit
- add stewed fruit between the layers of bread
- soak the sultanas in 2 tab of brandy overnight before using the sultanas in the pudding
- sprinkle cinnamon or nutmeg on the pudding before baking
- sprinkle extra sugar on the pudding before baking
- for a lighter custard, use milk instead of cream