Classic French
Bread and butter pudding
A delicious way to use up any leftover bread.
Ingredients
Ingredients
- 380mldouble cream
- 380mlmilk
- 1/2 tspbest vanilla extract or vanilla syrup
- 4organic/free-range medium eggs
- 2egg yolks
- 180gcaster sugar
- 1 pinchsea salt
- 30gunsalted butter, diced, plus extra to grease
- 80gsultanas, soaked in sugar syrup for 30 minutes
- 200gbread or brioche
- icing sugar for dusting
Method
- 1
In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute.
In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk.
Set aside.
- 2
Butter the baking dish, pour in a layer of custard and scatter over the sultanas.
Cut the bread or brioche into 5mm thick slices.
Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish.
Let stand for 20 minutes or so to allow the bread to fully absorb the liquid.
Reserve the rest of the custard.
- 3
Preheat the oven to 170°C/Gas 3.
Top up the dish with the remaining custard and dot the butter on top of the pudding.
Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.
- 4
Preheat the grill to high.
Dust the surface of the pudding with icing sugar twice to get a good covering, and then place under the hot grill for a few minutes to glaze.
Add a final sprinkling of icing sugar before serving.
Chef's Tips
“"Any dried fruit can be added instead of, or in addition to, the sultanas. Dried cherries soaked in kirsch are particularly delicious." "It is important to immerse the bread in the custard to ensure the pudding will be luscious and moist."
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!