Bread and butter pudding
If sticky white bread is unpleasant to eat – why not transform it to a very well lubricated luxury version of bread and butter pudding. Particularly nice, and even better lubricated, when served with extra custard. If you prefer a smooth texture, omit the raisins.
Ingredients
- 300 g slightly stale white bread, crusts removed and cut into small cubes
- 100 g raisins
- 75 ml brown rum
- 500 ml milk
- ½ vanailla pod, split and seeds scraped out (or 1 tsp vanilla paste)
- 300 ml double cream
- pinch of salt
- 300 g butter
- generous knob of butter for greasing ramekins (or dariole moulds)
- 5 eggs
- 150 g caster sugar
Method
- In a bowl, soak raisins in rum overnight.
- Next day, preheat oven to 160 °C. In a saucepan bring milk, butter, cream, salt and vanilla to the boil. Remove from heat, set aside. In a bowl, whisk eggs and sugar until pale and fluffy. Pour milk mixture over the fluffy eggs, continue whisking until well mixed. Place bread cubes in a large bowl, pour over the milk/egg mixture. Add the rum-soaked raisins (if used) and mix well. Grease dariole moulds or ramekins with soft butter, divide bread mix into the moulds or ramekins. Place in a roasting tin, add hot water to the roasting tin about half way up the moulds/ramekins. Cook in the preheated oven for about 50 minutes. Remove from oven, let cool for a few minutes, then turn out onto plates.