Bread and Butter Pudding


  • 125 gm raisins, soaked overnight in liquor or orange juice
  • 75 gm softened butter (can use more)
  • 125 gm fine granulated sugar
  • 10 slices thinly cut white bread
  • 450 ml whole milk
  • 150 ml single cream
  • 3 – 4 eggs
  • 1 tsp vanilla essence
  • 60 gm sliced almonds
  • Demerara sugar and cinnamon powder for topping

Method –

  1. Butter a 2 litre ovenproof dish
  2. Butter the slices of bread, cut into small pieces and place in the baking dish
  3. Sprinkle the sugar over the bread evenly
  4. Scatter the raisins over the sugar
  5. In a bowl, whisk together the eggs, milk, cream and vanilla till well blended
  6. Strain over the bread, press lightly with a spoon so that the custard soaks the bread
  7. Cover with a cling wrap and set aside in the fridge for at least an hour
  8. Preheat the oven to 160°C
  9. Sprinkle the Demerara sugar over the pudding, followed by cinnamon powder and almonds
  10. Place the dish in a water bath and bake for about 50-55 minutes

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