This tried and tested bread and butter pudding is the tastiest and creamiest bread and butter pudding I have ever eaten.
30 people made this
1 large baguette
600ml double cream
250ml full fat milk
4 eggs, beaten
4 tablespoons golden caster sugar
1 pinch ground nutmeg
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 150 C / Gas 2. Grease a baking dish.
Butter the sliced baguette on both sides. Arrange in the prepared baking dish and sprinkle over the sultanas.
In a saucepan over a high heat, bring the cream and the milk to the boil then remove from the heat and allow to cool. Whisk the eggs, sugar and nutmeg until creamy, then gradually add the cream and milk, whisking constantly. Pour over the sliced bread. Place the bread and butter pudding dish in a larger roasting tin and pour boiling water in up to half the depth of the pudding dish to create a water bath.
Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and the water bath. Serve hot.