Deluxe Bread & Butter Pudding
Bread & butter pudding is a dessert I remember fondly from childhood, and now it just got a whole lot better. This recipe takes the old family favourite and ratchets it up a notch or two into pure, indulgent heaven.
The weird thing about the original recipe I found for this, was that it used wholemeal bread.
I mean, seriously, what the ..? If you’re going to make a “deluxe” bread & butter pudding, you don’t even bother making a token gesture at healthiness by faffing around with wholemeal bread! White bread, at the very least, but if you really want to enjoy this at its best, use raisin bread!
What do I need?
- 6 slices of raisin bread or white bread
- Butter (I don’t know how much – just use enough!)
- Raspberry jam (see above)
- 2 eggs
- 2 cups of warmed milk
- 1/2 cup cream
- 3 tbsp of muscavado sugar or raw sugar
- Dash of vanilla essence
- 1 or 2 handfuls of chopped dates
What do I do?
Pre-heat the oven to 180°C (350°F).
Butter the bread and spread with jam. Cut the bread into small triangles. Give an ovenproof dish a quick spray of cooking spray, then arrange the triangles of bread so that they overlap, in layers. Scatter the dates between each layer and on top of the bread.
Beat the eggs until they’re foamy, then add the warmed milk, cream sugar and vanilla. Stir them together well until the sugar has all dissolved.
Pour the mixture over the dish until the bread triangles. Make sure they’re well saturated.
Sprinkle a little nutmeg on top, bung it in the oven for about 30 minutes.
Serve it hot, straight out of the oven, with some cream or ice-cream, and laugh at the winter night outside.