Bread and Butter pudding
Bread and butter pudding is a classic dish with many interpretations. It is important to know that it is a form of baked custard.
- Importantly don’t rush the cooking process
- 150 g sultanas
- 60 ml orange liqueur (cointreau or Grand Marnier)
- 600 ml full cream milk
- 300 ml thickened cream
- 1 teaspoon vanilla extract
- 6 eggs
- 150 g caster sugar
- 16 slices white bread
- 2 tablespoons unsalted
- butter, softened
- apricot jam
Instructions:
-  Soak the sultanas in the orange liqueur for 2–3 hours. lightly grease a baking dish.
- Preheat the oven to 150ºc.
- Bring the milk, cream and vanilla to a simmer over medium heat and remove from the heat.
-  In a large bowl, beat the eggs and sugar until pale. slowly add all the milk mixture and stir well.
-  Butter the bread and spread with the jam. remove the crusts and cut each jam sandwich on the diagonal.
- layer the bread, sultanas and custard in the prepared baking dish. let stand for 1 hour.
-  Bake for 1–1½ hours or until the custard has set.
-  The pudding can be served immediately. however, it is best left to stand for 15 minutes before serving.