Bread & Butter Pudding

So my last post was prepping for the Bread & Butter pudding which was short listed for dessert on request. The Toffee Sauce that goes with it has been resting and aging well in the fridge. It’s gotten thicker and the ingredients have all come together quiet nicely. So the wait will finally come to and end, when it can be warmed and poured all over the each serving of warm pudding. 
I used my new  Pink Le Creuset serving dish, smaller than the regular 9×2 dishes squashed the bread pieces together and really soaked the bread in the custard. I would have liked to bake it slightly less or cover it with foil half way through, the bread ended up getting a little too brown for my liking. But – it DID taste YUM! Warm pudding, drizzled with toffee sauce, there’s not THAT much that can go wrong with it, right? And if we want to be a little more naughty, just put in a small scoop of vanilla ice cream – large if you please 🙂 
9 pieces of white bread (as old as possible – it soaks the custard better)
Butter – for greasing and spreading on bread
200 ml milk
3 eggs
1/2 tsp vanilla 
1/2 C sugar 
Raisins – handful to sprinkle 
  1. Preheat oven to 180 C / 350 F
  2. Grease an 8×2 rectangle dish and then butter one side of all the bread slices 
  3. Place 4 whole slices (butter facing up) to form a base and sprinkle with raisins/sultanas 
  4. Cut the 5 remaining buttered slices into triangles and layer them (butter facing up) on top of the sultanas/raisins and sprinkle some more sultanas on top 
  5. Set aside while you make the custard 
  6. For the custard in a medium pan heat the double cream  and milk almost to boil. While the milk is heating up beat the eggs and sugar until combined and fluffy. Pour the hot milk and cream on top and keep whisking as you pour
  7. Pour the custard mixture evenly over the bread making sure all the pieces get soaked and set aside for 20 mins
  8. Place the dish in a water bath (Bain-Marie), the hot water should come half way up to the baking dish
  9. Bake in the oven for 40 – 50 mins or until custard is set and bread has turned golden brown 
  10. Serve with  Toffee Sauce and Vanilla Ice Cream 
Grease baking dish
Place 4 slices of buttered bread to form the base
Sprinkle with Sultanas
Layer with the remaining bread (butter facing up)
Bring cream and milk to boil
Whisk eggs & Sugar
Pour hot milk into the eggs mixture to form the custard
Pour over the bread and let it soak
Bake in the oven and try and not let it get as brown as mine did. Serve warm and pour toffee sauce over it and ENJOY!

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