About this recipe:This is a classic bread and butter pudding recipe.
8 slices white bread
50g (2 oz) lightly salted butter
50g (2 oz) currants or sultanas
300ml (1/2 pt) milk
120ml (4 fl oz) whipping cream
50g (2 oz) caster sugar
zest of 1/2 a lemon
freshly grated nutmeg (optional)
50g (2 oz) candied lemon or orange peel (optional)
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas mark 4, and butter a 2 litre baking dish.
Leave bread out to become slightly dry, then butter both sides of bread. Arrange one layer of buttered bread on the bottom of the baking dish. Sprinkle with half of the currants (and all of the candied lemon or orange peel if using). Cover with the remainder of bread and currants.
Combine milk, cream, sugar and zest. Add milk mixture to eggs while beating vigorously. Pour milk and egg mixture over bread. Top with a sprinkle of freshly grated nutmeg.
Bake on centre rack in preheated oven for 30 to 40 minutes, until crust is a deep golden brown. Serve warm with custard or cream.
You can try spreading marmalade over the buttered bread slices for a tasty variation of this recipe.