About this recipe:A traditional bread and butter pudding that puffs up and cooks to the perfect consistency. I've named the recipe my mothers favourite as she adores this dessert and always finishes it off in one day.
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 200 C / Gas mark 6.
Butter the slices of bread, then cut off the crusts. Scatter some sultanas in the base of your chosen baking dish. Make one layer with the buttered side of the bread facing down and add sultanas and a sprinkling of sugar (it's up to you how much) with a generous pinch of cinnamon. Then, build another layer with the buttered side facing up and add more sultanas if you can squeeze in another layer (I made three layers) but make sure no sultanas are on the surface.
Next, add the eggs to the milk and beat well, adding in sugar (I added a tablespoon or so, don't forget you added sugar within the layers too, with a final sprinkling on the top, don't over do it) and then pour over the bread. Push the bread into the mixture to help soak it up and it really helps to let it rest for about 30 minutes to 1 hour to let the flavours develop. Finally, the crowning glory of the last sprinkling of sugar and cinnamon then bake for a good 40 minutes. The best way to tell when it's done, don't go by the caramelisation of the sugar, give the dish a shake and the pudding should wobble slightly in the middle, then it's done, if it's rather earthquake, then cook for longer, and then enjoy! :]
Use the measurements as a guideline, the amount you need differs every time :]
This recipe was soooo easy with making the 'custard' cold and adding it to the dish. Really do need to leave it to all soak in for at least half to one hour.
It's our family favourite and saves wasting any bread. In fact, bread that is a couple of days old works well for this recipe. - 13 Aug 2012