Cook a classic:
Bread and butter pudding
Warm up a chilly autumn evening with a generous scoop of this comforting, custard-infused dessert
SERVES 4-6 | PREP 15 MINS PLUS 1 HR SOAKING | COOK 45 MINS | EASY | ✱
100g unsalted butter, softened, plus extra for the dish
450ml whole milk
450ml double cream
6 egg yolks
75g golden caster sugar
1 tsp vanilla bean paste
8 slices stale bread
75g sultanas
3 tbsp demerara sugar
ice cream or custard, to serve
1 Butter a 20cm x 30cm baking dish. Pour the milk and cream into a pan and bring gently to just below a simmer. Meanwhile, put the egg yolks, caster sugar and vanilla into a bowl, and whisk until combined. Pour a little of the milk and cream mixture into the bowl of egg yolks and whisk well, then pour in the remaining cream and milk in a steady stream while whisking.
2 Butter the bread generously, then arrange in a concertina fashion in the baking dish. Scatter over the sultanas and pour over the custard. Leave for 1 hr to soak. Heat the oven to 170C/fan 150C/gas 2. Scatter the bread with the demerara sugar and bake for 40 mins until the bread is crispy and the custard is just set. Serve with ice cream or ready-made custard.
PER SERVING (6) 810 kcals | fat 62.9G | saturates 37.1G | carbs 50.4G | sugars 36.8G | fibre 1.2G | protein 10G | salt 0.8G