Bread and Butter Pudding (English)

Bread and Butter Pudding is classic British mommy food and one of the easiest puddings to make. It's a great way to use up left over bread - white, (the classic), brown, brioche, even croissant. In fact, any type of bread can be adapted depending on your taste, except maybe the heavy dark breads. If you're feeling particularly decadent, smear the buttered bread with a little marmalade or jam before baking.

5 Tbsp. butter, softened
10 thin slices white bread
1/3 cup golden raisins
¼ tsp. nutmeg, freshly grated
½ tsp. cinnamon, freshly grated
2 cups milk
3 large eggs
1/3 cup sugar
1½ tsp. pure vanilla extract

To Serve:
powdered sugar for dusting
custard

Heat the oven to 355°F (180°C). Grease a 4 cup shallow baking dish with a little of the butter.

Spread each slice of bread with butter and cut corner to corner to make triangles.

Cover the base of the pie dish with overlapping triangles of half the bread, buttered side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time, finishing with the raisins on top.

In a large bowl beat the eggs with ¾ of the sugar and all the vanilla extract until light and airy and pale in colour. Pour the milk over the eggs and continue beating until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then set aside at room temperature for 30 minutes.

Bake the pudding 40-45 minutes until the surface is golden brown and the pudding is well-risen and the egg set (its center should reach 165°F on an instant reading thermometer). Let rest at least 15 minutes once it's out of the oven.

Serve warm, or at room temperature with a dusting of powdered sugar and custard poured over.

Makes 4-6 servings.