This recipe serves
Bread and Butter Pudding
|3||-||medium organic eggs|
|2||-||additional egg yolks|
|1tsp||-||good vanilla extract|
|300g||-||stale baguette cut into ½cm thick slices|
|80g||-||sultanas, soaked for 30 minutes in boiling water then drained|
|-||Cold single cream|
- Pre-heat the oven to 170°C.
- I Whisk together the eggs, egg yolks, sugar and salt in a large bowl. In a medium saucepan, heat the cream, milk and vanilla until just boiling. Remove from the heat then, whisking all the time, pour the cream mixture over the eggs. Pass the mixture through a fine sieve into a clean bowl and set aside.
- Generously butter a shallow baking dish. Ladle a little of the custard over the base of the dish and scatter over the soaked sultanas. Dip each slice of bread into the remaining custard and arrange in the buttered dish in layers until all the bread is used up. Leave to soak for 20 minutes, topping up the dish with the leftover custard as the bread absorbs the mixture.
- Bake for 30-35 minutes or until just set (with a slight wobble when the dish is nudged). Remove from the oven and dust heavily with icing sugar. Pre-heat a grill until scorching hot and place the pudding under the grill until golden and glazed.
- Allow to cool slightly then serve with cold single cream.
“The slices of bread can be spread with jam or marmalade to add another dimension to the dish. But to my mind the simplest recipe is the best ” Raymond Blan