Traditional Bread & Butter Pud

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Bread slices (white or brown)		10
Butter		60g
Nutmeg		1/2 tsp
Cinnamon powder		1/2 tsp
Milk		500ml
Eggs		3
Sultanas or raisins		70g
Double cream		80ml
Granulated sugar		40g
Vanilla extract		1/2 tsp

Method

Prep

15min

Cook

45min

Cut the bread slices into triangles and spread one side with butter. Cut into smaller triangles.

You should have 40 small triangles of buttered bread.

In a baking dish, lay half the amount of bread, crust upwards and overlapping as shown in the photo. Sprinkle half of the nutmeg, cinnamon and sultanas.

Cover with the remaining bread, crust downwards this time. Sprinkle with the remaining nutmeg, cinnamon and sultanas evenly.

Pour the milk, double cream and vanilla extract into a milk pan and warm (don't boil).

Put the eggs and 30g sugar in a bowl and pour in Step 5 and mix well.

Pour in all of Step 6 into the oven dish at Step 4. All the bread should be moistened with the mixture. Leave aside to absorb for 30 minutes.

Preheat the oven 180C.

Sprinkle the remaining 10g sugar and put in the oven.

Bake for 40-45 minutes. Eat whilst hot or cold, either tastes delicious.

Tips & Note

●If you like it sweeter, add 50g sugar
●You could add 550ml milk if you prefer a softer centre
●I prefer using white bread for this dish

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