Bread and butter pudding

Bread and butter pudding

By
From
Great Pub Food
Serves
6
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
100g sultanas
3 tablespoons brandy
12 1 cm thick slice sourdough bread
80g butter, softened, plus extra for greasing
1/3 cup orange marmalade
6 large eggs
3 tablespoons caster sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
250ml milk
250ml pouring cream
3 tablespoons raw sugar
cream or ice cream, to serve (optional)

Method

  1. Lightly grease a 2 litre casserole dish with butter.
  2. Place the sultanas and brandy in a small bowl and set aside for 10 minutes, to plump.
  3. Smear the bread with the butter and marmalade and cut in half diagonally, to create triangles.
  4. Arrange the bread slices, in overlapping layers, in the prepared dish, scattering the brandied sultanas between each layer.
  5. Whisk the eggs, sugar, vanilla and cinnamon together in a medium-sized bowl. Add the milk and cream and whisk to combine. Pour over the bread slices and set aside for 45 minutes, or until the custard mixture has been absorbed.
  6. Preheat the oven to 180°C.
  7. Sprinkle the pudding with raw sugar and bake for 30–40 minutes, until golden-brown and the custard is firm.
  8. Cut into portions and serve with cream or ice cream, if desired.
Tags:
Great
Pub
Food
Rachael
Lane
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