Bread and Butter Pudding

Method6 steps · about 1 hr 35 min

1. 1

   Step 1: Butter a 9 x 7 inch baking dish and set aside. (You can also use 8 x 8 inches)

   Uses butter, as needed to grease baking dish

2. 2

   Step 2: Spread the slices of bread with the butter. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices.

   Uses ¼ cup (2 oz/60 g) butter (softened) · 6 thin slices white bread · ¼ cup (1 ¼ oz/45 g) raisins

3. 3

   Step 3: In a large bowl whisk together the milk, eggs (3 large), sugar and cinnamon (¼ teaspoon).

   Uses 2 cups 16 fl oz/ (480 ml) whole milk · 3 large eggs, at room temperature · ⅓ cup (2 ½ oz/71 g) granulated sugar · ¼ teaspoon ground cinnamon

4. 4

   Step 4: Pour the custard over the bread soaking every slice. Set it aside at room temperature to absorb for at least 30 minutes. Give a little push down to make sure all the bread is absorbing the custard.

   Uses buttered bread and raisins in prepared dish · milk and egg custard

5. 5

   Step 5: Bake the pudding at 350°F (180°C) for about 45 minutes or until the pudding has risen and is golden with a slight jiggle in the middle.

   Bake Pudding · 45 minUses custard-soaked bread

6. 6

   Step 6: Serve the pudding warm, topped with freshly whipped cream if desired. Store leftovers covered in the fridge for up to 2 days.

   Uses baked bread and butter pudding · freshly whipped cream, optional for serving