This Raymond Blanc’s Bread and Butter Pudding recipe is a delicious way to use up any leftover bread. It is such a classic dessert that almost every nation in Europe claims to have invented it!
Prep time: 15 Mins
Cook time: 30 Mins
Effort: Medium
Yield: Serves 4
Image: Raymond Blanc
Ingredients
- 380ml double cream
- 380ml milk
- ½ tsp best vanilla extract or vanilla syrup
- 4 organic/free-range medium eggs
- 2 egg yolks
- 180g caster sugar
- 1 pinch sea salt
- 30g unsalted butter, diced, plus extra to grease
- 80g sultanas, soaked in sugar syrup for 30 minutes
- 200g bread or brioche
- icing sugar for dusting
Method
Step 1
- In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute.
- In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.
Step 2
- Butter the baking dish, pour in a layer of custard and scatter over the sultanas.
- Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish.
- Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid.
- Reserve the rest of the custard.
Step 3
- Preheat the oven to 170°C/Gas 3.
- Top up the dish with the remaining custard and dot the butter on top the pudding.
- Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.
Step 4
- Preheat the grill to high.
- Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze.
- Add a final sprinkling of icing sugar before serving.
