Bread and Butter Pudding

Prep Time Icon Prep time - 40 minutes
Serves Icon Serves - 8
Cook Time Icon Cook time - 35 minutes
Medium Difficulty Icon Difficulty - Medium

Ingredients

• 8 Slices Thick White Bread (preferably a day old)
• 50g Castle Dairies Salted Butter, plus extra for greasing
• 60g Caster Sugar
• 300ml Whole Milk
• 300ml Double Cream
• 3 Large Eggs
• 1.5 Tsp Vanilla Extract
• 2 Tsp Ground Cinnamon
• 75g Raisins
• 2 Tbsp Demerara Sugar

Method

• Preheat the oven to 180°C/160°C fan and grease a 29cm roasting tin with butter.
• Spread the butter on one side of each bread slice and cut into triangle quarters.
• Lightly whisk together the caster sugar, milk, cream, eggs, vanilla extract and cinnamon.
• Add a layer of bread to the bottom of the tin and scatter half the raisins on top.
• Layer the remaining bread on top, then the raisins.
• Pour the liquid mixture over the bread.
• Gently press the bread down into the liquid using the back of a large spoon and leave the bread to soak for 30 minutes.
• Sprinkle the demerara sugar over the top.
• Bake the bread pudding for approx. 30 minutes, or until the top is firm to the touch and golden brown.
• Best served warm.

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