
Bread pudding
This comforting old-school dessert will never go out of style, plus it's simple to whip up and makes great use of left-over stale bread
- 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 buttersoftened
- 75g sultanas
- 3 tbsp demerara sugar
- ice creamto serve
Nutrition: Per serving (6)
- kcal810
- fat62.9g
- saturates37.1g
- carbs50.4g
- sugars36.8g
- fibre1.2g
- protein10g
- salt0.8g
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.