So I hope that you enjoyed my french inspired post of macaroons but today's recipe is a bread and butter pudding. Instead of using bread I tend to stick to brioche. My mum has always made bread and butter pudding and I have never been particularly keen but I over time I have started to warm to it. This is a Delia Smith recipe that has been pasted down to me by my mum.
Just to let you know, I doubled this recipe when I made it.
My top tip is:
Always use white bread, I have found that brown bread just doesn't work that well.
Ingredients:
8 slices of white bread or brioche (I used brioche)
Unsalted spreadable butter
50g of currants
275ml of of milk
60ml of double cream
50g of caster sugar
3 eggs
freshly grated nutmeg (you can use as much or as little as you want)
Method:
1. Preheat the oven to 180C and butter a enamel baking dish (2l). Butter all the slices of brioche and cut them in half. Arrange one layer of the brioche at the bottom of the enamel dish. Sprinkle over half of the currants.
2. In a measuring jug measure out the milk and the double cream. Mix them together and stir in the caster sugar and whisk in the eggs one at a time.
3. Then add another layer of brioche, pour over the custard mixture that you have made and sprinkle on the rest of the currants. Pop in the preheated oven and bake for 30-40 mins. This pudding is best served warm and I usually have it with icecream!
I hope that you enjoy this simple but classic recipe.
Anja x
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