Bread and Butter pudding. A real classic; comforting in it’s simplicity and one of the best ways to make use of leftover, slightly stale bread.
A bad bread and butter pudding is one that melds into a bland soggy mess so it’s important to use a bread with a good crust - a farmhouse loaf or even a white sourdough would be wonderful here to help create that beautiful contrast of a crunchy top encasing a soft pillowy custard underneath. To keep things festive, the custard is flavoured with Schwartz Mixed Spice which adds an extra layer of cosiness and christmassy vibes. Curl up on the sofa and serve this warm with lashings of extra custard. Because there’s no such thing as too much custard.
R E C I P E
Half a loaf of crusty white bread, thickly sliced and buttered
50g (2oz) sultanas
225ml (8fl oz) whole milk
175ml (6fl oz) double cream
2 tsp vanilla extract
1 tsp Schwartz Mixed Spice
3½ tbsp caster sugar
1 tbsp demerara sugar
Icing sugar, to dust
M E T H O D
Pre-heat the oven to 180ºC, 356ºF, Gas Mark 4.
Grease your baking dish with butter and arrange the slices of bread inside starting from the outside and working your way in. Scatter the sultanas on top and in between the slices.
Make the custard by heating the milk, cream, vanilla and Schwartz mixed spice in a saucepan until warmed through. Be careful not to let it come to a boil.
In a small bowl, whisk together the eggs and caster sugar. Pour a quarter of the warm milk into the eggs and whisk until combined. Pour in the rest of the milk and whisk together.
Carefully pour the custard over the bread and leave to stand for 15 minutes. Sprinkle the demerara sugar on top and bake for 30-40 minutes until the custard has just set and the top is golden brown. Dust with icing sugar before serving.
For more recipes by me and Schwartz head here