Bread and Butter Pudding

Ingredients

• 3-4 slices white bread, crusts removed
• butter (for bread)
• 2 tablespoons orange marmalade (optional)
• 1/2 cup sultanas, raisins, dried apricots, or other dried fruit
• 2 eggs
• 1/4 cup caster sugar
• 1 teaspoon vanilla essence
• 1 cup milk
• 2 teaspoons demerara sugar

Method

Preheat oven to 180 degrees.

Butter slices of bread. Brush with the marmalade and cut diagonally into quarters. Arrange the bread in two layers in a deep 5-cup-capacity ovenproof dish and sprinkle with the dried fruit.

Whisk together the eggs, caster sugar, vanilla essence, and milk. Pour the mixture over the bread and sprinkle with demerara sugar. Add extra milk in order to cover the bread if required. Set aside for 30 minutes to allow the bread to soak up the liquid and absorb the flavours.

Bake for 45 minutes or until the custard is set and the bread is slightly puffed and golden on top.

I like to add a little ground ginger, nutmeg, and ground cinnamon to the milk mixture.

I have adapted this version to make it a little less rich.

Source

David Herbert - The Perfect Cookbook