So this is the second bread and butter pudding I’ve made. This one is more indulgent than the last, containing oodles of cream and butter. As for the taste, the excess amounts of fat certainly pays off. The recipe is from taste.com but I’ll write it out below as well as the link.
1/4 cup caster sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups milk
300ml pure cream
8 thick slices white bread, crusts removed
40g butter, softened
1/2 cup sultanas
2 tablespoons demerara sugar
Vanilla ice-cream, to serve
Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 17cm x 28cm (base) baking dish. Whisk eggs, caster sugar, vanilla, cinnamon, milk and cream in a bowl.
Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas. Repeat with remaining bread and sultanas.
Pour egg mixture over bread. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden and set. Serve with ice-cream.
I followed the recipe to the letter and it worked very well. They only thing I did that wasn’t mentioned in the recipe is heat the butter slightly in a microwave, then again that wouldn’t be necessary if it wasn’t so darn cold. I also used salted butter rather than unsalted butter, as it enhances the flavour of the pudding, and fruit toast crusts rather than white bread, purely because that’s what needed using up.