Bread and Butter Pudding

Ingredients

• 8 slices stale white bread
• 75 g unsalted butter, softened
• 3 large eggs
• 200 ml whole milk
• 100 ml double or heavy cream
• 3 tbsp demerara sugar
• 60 g sultanas
• Ground nutmeg, for a light sprinkle
• Vanilla essence, one small splash

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Butter the baking dish lightly with part of the measured butter, then spread the remaining butter generously over one side of every bread slice.
2. Step 2.Cut the bread into triangles and arrange about half in a slightly overlapping base layer; scatter over half the sultanas and a light grating of nutmeg.
3. Step 3.Add a second bread, sultana, and nutmeg layer, reserving 4 to 6 triangles for an exposed top and tucking in fruit that might burn.
4. Step 4.Warm the milk and double cream together until just below boiling, then remove the pan from the heat before it bubbles.
5. Step 5.Reserve 1 tablespoon from the measured demerara sugar for the surface, whisk the remaining 2 tablespoons with the eggs, and add the vanilla.
6. Step 6.Whisk the warm milk-and-cream mixture gradually into the eggs, then pour the custard into every cavity and press the bread gently until moistened.
7. Step 7.Scatter the reserved tablespoon of sugar over the top and let the pudding stand while the oven heats to 160°C fan or 180°C conventional.
8. Step 8.Bake for 40 minutes until puffed, golden, and just set in the middle, then rest for several minutes before serving hot or cold.