Bread and butter pudding is the perfect minimum effort bake, it’s also a great way to use leftover or slightly stale bread. This recipe is a true vintage classic and I’ve made it in the traditional way. You can also try it with Jam or fruit for a different flavour.
You will need:
10 slices of white bread
5 g caster sugar
For the custard:
4 large egg yolks
40g caster sugar
a few drops of vanilla essence
How to Make:
Preheat oven to 180ºc
Whisk the egg yolks, sugar and vanilla together.
Continue to whisk while gradually adding the milk.
Butter a pie dish.
Cut the crusts off the bread and spread both sides with butter.
Arrange your bread in an overlapping pattern in the pie dish.
Sprinkle with Sultanas.
Pour over half the custard mixture and allow to fully soak in.
Add the rest of the mixture and sprinkle with sugar.
Bake in the oven for around 45 minutes, until the custard has set and the pudding is golden and crisp.