Bread & Butter Pudding

Desserts Food
Gary Rhodes
6 Servings
25g slightly salted butter, softened, plus extra for greasing
8 slices of bread
75g sultanas
3 eggs
500ml semi-skimmed milk
25g golden caster sugar
1 tsp vanilla essence
Freshly grated nutmeg
25g demerara sugar
  1. Preheat the oven to 180°C, gas mark 4 and lightly grease a 1.5 litre ovenproof dish
  2. Butter the bread and cut each slice into quarters to form squares. Layer the pieces in the prepared dish, scattering the sultanas between the layers
  3. Lightly beat the eggs in a jug with the milk, sugar and vanilla. Pour over the bread and grate nutmeg over the top
  4. Bake for 35-40 minutes until the top is golden and the custard set
  5. Sprinkle with the demerara sugar and serve warm, drizzled with single cream or custard