Britishby TheMealDBBread and Butter PuddingServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+25g/1oz butter8 thin slices bread50g/2oz sultanas2 tsp cinnamon350ml/12fl milk50ml/2fl oz double cream2 free-range eggs25g/1oz sugargrated, to taste nutmegStepsStep-by-step0 of 9 done1Grease a 1 litre/2 pint pie dish with butter.2Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.3Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.4Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.5Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.6Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.7Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.8Preheat the oven to 180C/355F/Gas 4.9Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.Source: TheMealDB
