Bread & Butter Pudding

Method

1. 1

   Step 1

   Grease an 8-inch (20 cm) square baking dish, about 2 inches (5 cm) deep, with the extra teaspoon of butter. Choose a dish that holds at least 6 cups (1.4 litres) so there is room for the pudding to puff.

2. 2

   Step 2

   Spread the softened butter evenly over one side of each bread slice, taking it right to the edges. Cut each slice diagonally into two triangles, leaving the crusts on.

3. 3

   Step 3

   Arrange half the bread in the dish, buttered side up, overlapping the triangles slightly, and scatter over half the raisins or sultanas. Add the remaining bread and fruit in another layer, tucking exposed fruit between the slices so it does not scorch.

4. 4

   Step 4

   Whisk the eggs in a medium bowl with 3 tablespoons of the sugar, the vanilla and salt until evenly combined. Gradually whisk in the milk and cream to make a smooth custard without beating in lots of foam.

5. 5

   Step 5

   Pour the custard slowly over the bread, moistening every slice. Gently press the bread down with the back of a spoon, then leave to soak at room temperature for 20 minutes, pressing down once more halfway through.

6. 6

   Step 6

   While the bread soaks, preheat the oven to 350°F (180°C / Gas 4), with a rack in the centre. Just before baking, sprinkle the remaining tablespoon of sugar and the nutmeg evenly over the top.

7. 7

   Step 7

   Bake for 35–40 minutes, until the top is golden and crisp and the custard is set around the edges with a slight wobble in the centre, rather than liquid movement. A thermometer inserted into the centre, avoiding the dish, should register at least 160°F (71°C); loosely cover with foil if the bread browns too quickly.

8. 8

   Step 8

   Leave the pudding to stand for 10 minutes so the custard settles and the slices are easier to serve. Divide into six portions and serve warm, spooning up the soft custard beneath the crisp bread.