Name: Bread pudding
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 450ml whole milk; 450ml double cream; 6 egg yolks; 75g golden caster sugar; 1 tsp vanilla bean paste; 8 slices stale sliced bread; 100g unsalted butter, softened; 75g sultanas; 3 tbsp demerara sugar; ice cream, to serve

A square ceramic dish filled with bread pudding next to a smaller bowl containing a serving of pudding and an ice cream scoop

450ml whole milk
450ml double cream
6 egg yolks
75g golden caster sugar
1 tsp vanilla bean paste
8 slices stale sliced bread
100g unsalted butter
softened
75g sultanas
3 tbsp demerara sugar
ice cream
to serve

Method

step 1
Butter a 20cm x 30cm baking dish. Pour the milk and cream into a pan and bring gently to just under a simmer. Meanwhile, put the egg yolks, caster sugar and vanilla bean paste into a bowl, and whisk until combined. Pour a little of the milk and cream mixture into the bowl of egg yolks and whisk well, then pour in the remaining cream and milk in a steady stream while whisking.
step 2
Butter the bread generously, then arrange in a concertina fashion in the baking dish. Scatter over the sultanas and pour over the custard. Leave for 1 hour to soak. Heat the oven to 170C/fan 150C/gas 2. Scatter the bread with the demerara sugar and bake for 40 minutes until the bread is crispy and the custard is just set. Serve with ice cream.