My dad always makes an amazing bread & butter pudding around Christmas, and to be honest his is the only version of this dessert that I’ve ever really liked. I mean it sounds weird that sliced bread with custard poured over it and baked in the oven would be an amazing dessert but it really does! I decided to tweak the recipe slightly to include flavours that I absolutely love; orange, nutmeg and ginger.
- 8 slices of bread (day old works best)
- 50g sultanas or raisins
- 3 tsp cinnamon
- 3 tsp ground ginger
- 3 tsp nutmeg
- Zest of 1 orange
- 350ml whole milk
- 50ml whole double cream
- 3 medium eggs
- 30g golden caster sugar
- Cut the crusts off of the bread, butter each on one side and cut into triangle halves.
- Grease an oven-proof dish with a little butter.
- Place a layer of the triangles on the bottom of the dish, sprinkle sultanas, the spices and the zest over the bread and then repeat until all of the bread has been used- I got two layers out of this.
- Then, set aside and make the custard by combining the milk and cream in a saucepan on a medium heat, whisking and removing before it boils.
- Whisk the eggs in a bowl and add 20g of the sugar until the mixture lightens in colour, then pour into the milk and cream, stirring to form a custard.
- Pour this over the bread in the oven-proof dish and leave the stand for 20 minutes so that the bread can soak up the custard.
- Pre-heat the oven to 180C while the bread is standing, then bake the pudding in the centre for 30 minutes until golden brown on top and the custard has set.
This might not be the most aesthetically pleasing pudding but it certainly tastes and smells absolutely incredible! Even if you don’t like bread pudding as a general rule, I think the combination of spices and citrus completely change the flavour and make it really festive and delicious.
Lots of Love,