This is such a quick whip up and you’re pretty much guaranteed to have all the ingredients on hand, including some stale bread that needs to be used up. This recipe produces a crispy top and loads of velvety custard underneath.
Bread & butter pudding
1/2 loaf soft white bread or brioche
Butter for spreading
1 small handful organic sultana’s
3/4 cup sugar
1 tsp vanilla paste or essence
1 tsp cinnamon
Pre-heat oven to 180C and grease a shallow baking dish with butter.
Butter the bread and and cut in triangles.
Beat the eggs, milk, cream, vanilla and sugar together in a large bowl, until well combined.
Dip the bread into the egg mixture and and arrange the bread in the dish so the points are sticking up.
Scatter the bread with the sultanas and pour the rest of the egg mixture over the top. Sprinkle the cinnamon over the top.
Bake for 30-35 minutes until the bread is golden & crispy and the custard has set. Serve with a generous scoop of vanilla ice cream.