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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