Raisin Bread and Butter Pudding
There’s something really comforting about bread and butter pudding. This version is slightly different from the norm, in that raisin bread is used instead of day-old bread. If you don’t have any raisin bread on hand, simple plump a handful of raisins and add them to the pudding before setting it in the oven.
Ingredients
Unsalted butter
1 raisin bread loaf
ginger or orange marmalade
4 extra-large egg yolks plus 1extra-large whole egg
3 tablespoons vanilla sugar plus a couple of extra spoons for sprinkling
250ml double cream
100ml heavy cream
350ml full-fat milk
1 dessertspoon vanilla extract
- Preheat the oven to 350F and butter a 1.5 litre pudding dish (or a lasagne pan, whichever you have on hand).
- Make butter and marmalade sandwiches, then cut them into triangles. Arrange them in the pudding dish—personally I like them all point side up—the tips get nice and toasty and it sort of looks like a mountain range—but arrange them in whatever way you wish.
- In a jug, whisk the eggs with the vanilla, sugar, milk and creams. Then pour over sandwiches. Let the bread soak up the mixture for about 10 minutes. Just before putting it into the oven, spread a little more butter over top the crusts that poke out above the custard and sprinkle a tablespoon or two of sugar over the dish. Let bake for about 40-45 minutes until the custard sets and is slightly poofy.
Remove from oven to cool (the poofiness will go away). You can serve it “as is” or with some crème anglais. |
