Bread and butter pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 10 thick slices white breadcrusts cut off
- 150g buttercut into cubes and softened
- 75g caster sugarplus 2 tbsp
- 100g sultanas
- 200ml double cream
- 150g crème fraîche
- 300ml full-fat milk
- 4 eggs
- 1 vanilla pod
- to serve clotted cream or pouring cream
Nutrition: per serving
- kcal732
- fat48.1g
- saturates27.4g
- carbs65.7g
- fibre1.3g
- protein13.3g
- salt1.45g
Method
step 1
Heat the oven to 190c/fan 170c/gas 5. Cut each slice of bread into two halves diagonally. Butter a rectangular earthenware dish with 50g of the butter and coat with the 2 tbsp sugar. Put the bread in layers in the dish, sprinkling over sultanas and tucking in bits of butter as you go.
step 2
Whisk the cream, crème fraîche, milk, eggs and the rest of the sugar. Slice the vanilla pod down the centre and scrape out the seeds. Whisk into the milk and egg mix and pour over the bread. Allow to soak for 5 minutes, pushing the bread down with a spatula to help absorb the liquid.
step 3
Bake for about 30 minutes then remove and allow to sit for about 15 minutes before serving with cream.
