Turn a stale bread loaf into a delicious and comforting Bread and Butter Pudding. This British classic is made with layers of vanilla custard and dried fruit, topped with lemon zest.
Ingredients
- 250ml full-fat milk
- 300ml double cream
- One vanilla bean, halved with seeds removed, or one tsp of vanilla extract
- Three large eggs plus one yolk
- Golden caster sugar 3 tbsp
- Eight slices of crusty white bread that is day-old
- Butter Softened, Slightly Salted 50g plus extra for Greasing
- 75g dried mix of sultanas, currants, or other dried fruits
- Half a Lemon
- 2 tbsp demerara sugar
- Method
- STEP 1
- Turn oven on to 180C/160C/gas 4 Heat the milk, cream, and vanilla pod (with the seeds scraped off if you are using it) in a pan to just below boiling temperature. In a separate jug, whisk together the egg yolk and caster sugar. Pour the warm milk and the vanilla pod over the eggs. Stir constantly until the mixture is smooth. If using vanilla extract, stir it in now.
- STEP 2
- Butter a dish that measures approximately 20cm by 25cm by 5cm. Butter both sides of each bread slice and cut the pieces into triangles. Place half the bread slices on the bottom of the dish, slightly overlapping. Sprinkle half the mixture over the bread. Mix the dried fruits with the zest of lemon. Sprinkle the remaining dried fruit over the top of the remaining bread.
- STEP 3
- Pour the custard on top of the pudding after removing the vanilla pod. Let the pudding soak in the custard for 30 minutes or more if desired. Sprinkle the demerara over and bake in the oven for 35-40 minutes until golden brown.