Bread & butter pudding is one of our all time family favourites. It always tastes great and can be varied depending on whatever is in the cupboard.
This is the recipe for a plain bread and butter pudding, the one I made in the photo had a few handfuls of milk chocolate chips and a pot of glace cherries layered in with the bread and butter, which the kids loved.
The cherries go glazed and are really chewy after being in the oven. Also really nice are any combination of the following, use whatever you’ve got in the cupboard and whatever takes your fancy: candied orange peel, chocolate chips (milk or plain), chopped chocolate, glace ginger, dried cranberries, sultanas or raisins.
Also lovely is spreading the buttered bread with a thick cut orange marmalade, apricot jam or ginger jam.
6-8 slices buttered bread
3 eggs, beaten
2 level tbsp caster sugar
2 level tbsp soft brown sugar
200ml whole milk
100ml double cream (if you don’t have cream, just use 300ml milk rather than 200ml)
Oven 180C, 160F, Gas 4
Arrange the buttered bread, in layers in an ovenproof dish
Beat the eggs, sugar, milk and cream together
Pour over the bread and butter and press down
Leave to soak for 1 hour
Bake for 30 minutes
Rest for 5 minutes before serving on its own, with cream, ice cream or a jug of warm custard