Bread and butter pudding is an old school classic, which is often forgotten. However, it is the perfect way to use up excess bread, and only uses a handful of ingredients.
1 small loaf of bread (approx 8-12 slices depending on size of loaf) I used gluten free bread
50g butter (at room temperature)
1 handful raisins & sultanas
3 teaspoons cinnamon
150g caster sugar
1) Prepare the bread by cutting off the crusts and rolling lightly under a rolling pin. This helps particularly with Gluten Free Bread which tends to have thicker slices which need thinning and squishing.
2) Spread a thick layer of butter on each side of the bread slices, and place a layer of bread in the bottom of a dish approx 15x15cm.
3) sprinkle 1 teaspoon of cinnamon over the layer, followed by a small handful of rasins/sultanas.
4) Repeat steps 2 and 3 until all the bread is used up.
5) Now time to prepare the custard! Separate the egg yolks and whites. Add the yolks to a large bowl with the caster sugar, and combine to make a yolky paste.
6) Heat the milk on a medium heat in a heavy bottomed pan until it is just below boiling.
7) Slowly add the milk to the yolk/sugar paste, while whisking. This will slowly form a thin textured custard.
8) Pour the custard over the layered bread. Sprinkle a teaspoon of caster sugar over the top layer.
9) Place in the centre of the over and bake for 25-30 minutes, until the custard has been absorbed by the sponge, and the sugar has lightly caramelised on top.
10) Serve with cold custard or ice cream