CLASSIC BREAD AND BUTTER PUDDING

Ingredients

Method

Any shape can be used but the slices of bread will have to be cut to fit snugly. Cut the crusts off each slice of bread and butter one side of each slice.
Sprinkle about a third of the sugar and sultanas in the bottom of the dish.
Lay a slice of bread on top; butter side down. If this slice does not it the dish snugly, cut a piece from another slice and add that, making sure they fit tightly in the bottom of the dish, with no gaps.

Sprinkle another third of the sugar and sultanas over the bread, then add more slices, butter side down. Sprinkle the remaining sugar and sultanas on top and add the last slices of bread, butter side down.

Break the eggs into a large container and beat until well mixed.  Add 1 pint of milk and stir thoroughly.
At this stage I find it best to strain the mixture to get rid of  the egg 'string'. Pour the mixture very gently over the bread in the dish taking care not to pour it all in one place, also watch that it does not run
off the bread and out of the dish.

Leave it to stand for about 15-20 minutes. Grate a little nutmeg on the top before baking if liked.

Bake in the centre of a moderate oven; 375degrees F, 190 degrees C, or gas mark 4.

When cooked the custard should be set and the bread golden.  It can be eaten alone or served with cream

Kindly contributed by Moya Page

Last updated 26th May, 2002