This is a pudding that can be made in so many different ways.
I personally prefer this classic soft set with its wonderful buttery top. It is also fabulous made with day-old brioche or croissants instead of the traditional white sliced pan.
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 75 g/3 oz butter, at room temperature
- 12 slices medium-sliced white bread
- 50 g/2 oz raisins
- 300 ml/1/2 pint cream
- 300 ml/1/2 pint milk
- 4 egg yolks
- 75 g/3 oz caster sugar
- 2 eggs
- butterscotch sauce and custard, to serve
Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters.
Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.
Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.
Preheat the oven to 180C/350F/Gas 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.
Bring the bread and butter pudding straight to the table and have separate jugs of the butterscotch sauce and custard to hand around so that everyone can help themselves.