This is a really easy bread and butter pudding recipe. There is no long drawn out custard making, the mixed eggs and milk are simply poured over the bread, allowed to soak and then baked. It really is that simple. For this one I have buttered the bread with marmalade, but you don’t have to you can leave it plain and avoid the marmalade altogether, or you can simply substitute with chocolate and use a sweet brioche. This is a treat on one of those cold but bright autumn days, which is when we had it recently. Some whipped double cream on top adds to the luxury.
- 6 slices of white bread
- 30g of butter
- 2 tablespoons of currants and sultanas
- 2 teaspoons of mixed peel
- 2 eggs
- 1 egg yoke
- 1 rounded tablespoon of caster sugar
- 300ml of full fat milk
- few drops of vanilla extract
- ground cinnamon
- Demerara sugar
- Preheat the oven to 180/350/gas mark 4
- Spread the bread with the butter and marmalade (if using), sprinkle over the fruit and cut each piece into quarters. With the fruit side up, put the bread in overlapping rows into a lightly buttered shallow oven proof dish.
- For the custard: mix the whole eggs and the yoke together, add the caster sugar, stir in the milk and vanilla extract and give it a good mix so it is well combined. Strain the lot over the bread and leave it soaking for at least thirty minutes. Sprinkle the cinnamon and demerara sugar over the top.
- Put the dish into a roasting pan, half fill the roasting pan with boiling water bringing the water up to the middle of the side of the pudding basin. Bake in the middle of the oven for about 45 minutes until the custard has set and the top nicely brown and crunchy. I serve with a dollop of double cream to the side.