I'm back from my annual holiday - I've missed National Baking Week and National Chocolate Week. No worries, I'm here to support National Bread and Butter Pudding Week......
My husband loves bread and butter pudding - there must be at least five other recipes on my blog!
Bread and Butter Pudding is one of our Great British puddings and there are many, many variations. This pudding has a thin layer of brandy soaked sultanas scattered over the base of the dish. Unlike the majority of bread and butter puddings there is only a small amount of bread and lots of custard.
You will need: 50g sultanas soaked in a tablespoon of Brandy, 2 slices of white farmhouse bread, softened butter, 3 eggs, 50g caster sugar, ½ tsp vanilla extract or a vanilla pod, 0.5 litres milk.
Method:
Preheat the oven to 160ºC. Grease an ovenproof dish.
1. Soak the sultanas in the brandy. Butter the bread, remove the crusts and cut into triangles. Scatter the sultanas over the base of the dish. Arrange the bread in overlapping slices in the dish.
2. Whisk the eggs, sugar and vanilla extract together. In a small pan warm the milk and pour onto the eggs whilst whisking.
3. Pour the egg mixture through a fine sieve onto the bread.
4. Take a roasting tray and fill half way with hot water, place the dish onto the tray and cook for 45 minutes or until cooked.
5. Dust with icing sugar and carefully caramelise with a blow torch.