Bread and butter pudding

Bread and butter pudding

By
From
How I cook
Serves
6
Photographer
Jason Lowe

This much-loved pudding is pure comfort food – a lovely, simple dish to cook for family and friends. I like to serve it warm with a jug of cold thick pouring cream on the side. A spoonful of poached fruit or fruit compote can be good too, though I probably prefer it just swimming in a pool of rich cream. Bread with a little bite works best – French or Italian – not the ubiquitous soft, sliced bread you can buy from supermarkets.

Ingredients

Quantity Ingredient
6-8 slices bread, 2.5cm thick, crusts removed
unsalted butter, softened, for spreading
2 organic free-range medium eggs
5 organic free-range medium egg yolks
125g caster sugar
1/2 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg, or to taste
300ml whole milk
200ml double cream
100g sugar cubes, crushed

Method

  1. Preheat the oven to 180°C. Lightly spread the bread slices on one side with butter. In a bowl, beat the whole eggs, egg yolks, caster sugar, vanilla extract and grated nutmeg together really well.
  2. Pour the milk and cream into a pan and bring almost to a simmer, then slowly pour onto the egg mixture, whisking as you do so. Whisk until thoroughly combined, then pour through a sieve into a medium rectangular baking dish.
  3. Float the buttered bread on top of the custard, making sure that the buttered side is facing upwards. Sprinkle over the crushed sugar cubes.
  4. Stand the baking dish in a roasting tin and pour in enough hot water to come halfway up the side of the dish. Cook on the middle shelf of the oven for 45 minutes, or until a sharp knife inserted into the centre of the pudding comes out clean.
  5. Remove the baking dish from the bain-marie and leave to stand for 5–10 minutes to cool slightly. Serve straight from the dish.

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