I decided to make Bread & Butter pudding for the first time a few months ago, and didn’t have a recipe to work from. I googled a few recipes but couldn’t find one that had everything I was looking for, so I took a basic recipe from Betty Crocker and tweaked it with inspiration from a few other places.
If you are using fresh bread, then make and bake immediately for a firmer consistency.
- 1 large french loaf, sliced the day before
- enough butter and apricot jam to spread on each slice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 cups milk
- 5 extra large eggs
- 1 1/2 tsp vanilla essence
- 3/4 cup sugar
- pinch salt
- enough raisins to make it look pretty
Slice the french bread the day before and leave to dry out a bit. The next day (about three hours before you want to put the pudding in the oven) spread a layer of butter and layer of apricot jam on each slice.Butter the inside of a pudding dish (I prefer a broad, flat one) and arrange bread slices inside. Sprinkle cinnamon and nutmeg over the pudding, followed by raisins.
Heat milk until almost boiling and set aside. Mix eggs, vanilla, sugar and salt. Add about a quarter of the milk, beat with a fork until mixed. Add the rest of the milk.
Pour custard mixture over bread slices. Leave for about two hours.
Heat oven to 180 degrees. When oven is ready, place casserole in a big dish of hot water and cover with foil. Bake for 20 min, remove foil and bake for a further 30 min until consistency is firm and crispy on the top.
Serve hot with custard, ice cream or cream.