Bread and butter pudding

Name: Bread and butter pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 0.5 Bread, about 8 slices, a day or two old; 50 g Butter, softened; 50 g Raisins; 3 Eggs; 300 ml Milk; 200 ml Double cream; 60 g Caster sugar; 5 ml Vanilla extract; 1 g Nutmeg, grated; 15 g Soft brown sugar, for the top

Slices of buttered bread baked in a vanilla and nutmeg custard until puffed and golden on top and soft underneath. A thrifty British classic and the best use there is for a loaf that's going stale.

Ingredients

0.5 Bread, about 8 slices, a day or two old
50 g Butter, softened
50 g Raisins
3 Eggs
300 ml Milk
200 ml Double cream
60 g Caster sugar
5 ml Vanilla extract
1 g Nutmeg, grated
15 g Soft brown sugar, for the top

Method

Butter a medium ovenproof dish. Butter the bread on one side, cut each slice into triangles and arrange in overlapping rows, buttered side up, scattering the raisins between the layers.
Whisk the eggs, milk, cream, caster sugar and vanilla together and pour evenly over the bread, pressing it down gently so it all gets wet.
Grate over the nutmeg, sprinkle with the brown sugar and leave to soak. Meanwhile heat the oven to 180°C (160°C fan).
Bake until puffed, golden and crisp on top with just a slight wobble in the middle.
Let it settle for 5 minutes, then serve warm.