Bread and Butter Pudding

Ingredients

• 18 slices white or brioche bread, crusts removed
• 250g (2 oz) unsalted butter, softened
• 375g (3 oz) raisins or sultanas
• 43 large eggs
• 5300ml (1¼ cups) whole milk
• 6150ml (⅔ cup) double cream
• 775g (3 oz) caster sugar
• 81 tsp vanilla extract
• 9½ tsp ground nutmeg
• 102 tbsp demerara sugar (for topping)
• 11Optional: zest of 1 orange or lemon

Instructions

1. 1Preheat the oven to 180°C / 350°F (fan 160°C). Butter a medium baking dish (about 1.5 litre capacity).
2. 2Butter each slice of bread on one side. Cut into triangles or leave whole.
3. 3Arrange half the bread slices, buttered side up, in the base of the dish. Scatter over the raisins or sultanas, then layer the remaining bread on top, buttered side up.
4. 4In a jug, whisk together the eggs, milk, cream, caster sugar, vanilla extract, and orange or lemon zest if using. Pour the custard mixture evenly over the bread. Press down gently so the bread soaks up the custard.
5. 5Leave to soak for at least 15–20 minutes (or refrigerate overnight for best results).
6. 6Sprinkle the top with demerara sugar and a little grated nutmeg. Place the dish in a roasting tin and pour boiling water around it (bain-marie) to halfway up the sides.
7. 7Bake for 30–35 minutes until the custard is just set and the top is golden and crisp.
8. 8Serve warm, dusted with icing sugar if desired, with a scoop of vanilla ice cream or a drizzle of cream. Tip: Use slightly stale bread for better absorption. Brioche or croissants make it extra indulgent.