Name: Classic English Bread and Butter Pudding with Raisins
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 350 g Brioche or Challah bread; 50 g Unsalted butter, melted; 100 g Raisins; 4 large Large eggs; 300 ml Whole milk; 200 ml Heavy cream (min. 30% fat); 75 g Granulated sugar; 1 tbsp Granulated sugar (for sprinkling); 5 ml Vanilla extract; 0.5 tsp Ground nutmeg

Steps

Preparation

Preheat your oven to 180°C (160°C fan-assisted). Grease a medium baking dish (approx. 20x25 cm). Cut the brioche slices in half or quarters, then butter them with melted butter.

Layering

Arrange the buttered bread slices in the bottom of the baking dish, slightly overlapping. Sprinkle the raisins evenly among the bread slices.

Make the Custard

In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and ground nutmeg until light and frothy. Gradually whisk in the whole milk and heavy cream until you have a smooth mixture.

Baking

Pour the egg and milk custard over the bread slices in the baking dish, ensuring all the bread is well soaked. Let it sit for 10-15 minutes to allow the bread to absorb the liquid. Sprinkle the top with the remaining 1 tbsp of sugar. Bake in the preheated oven for 35-45 minutes, or until the pudding is golden brown and the center is set. A knife inserted should come out clean.

Serving

Remove from the oven and let it cool for 5-10 minutes before serving. It's best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

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