Bread and Butter Pudding

I love those recipe books that lack glamour but are just packed with really good tried and tested recipes.  You quite often find real peaches of recipes in fund raising cookbooks for schools or hospitals and the ingredients tend to be a lot more accessible too.

 The other place that you will find good recipes tends to be with manufactures of baking suppliers Dr Oekter in Germany, McDougalls in Lancashire in the UK, Odlums and Shamrock here in Ireland and one I got as a present from New Zealand which is the Edmonds Cookery book from a friend of mine called Gillian who has since moved back home to NZ.

I made this recipe base on the Edmonds version except I used up a little brioche I had in the house, used vanilla extract instead of lemon rind to lift the flavour and used sultanas instead of currents.  It looked gorgeous when it was done and it tasted better than any Bread and Butter Pudding I've ever had, but I still don't like it.  I didn't as a child and it would appear that my opinions of it haven't changed and yet I love french toast - go figure.

This is an all in one recipe that is really easy to make and if you prepare it you can pop it in the oven while you have dinner and it should be ready for dessert.  Stale bread works well on this because it's so thirsty it absorbs more of the liquid.


6 Slices of Brioche or 4 slices of sliced pan
2 tbsp sultanas
3 eggs
2 cups/ 500ml milk
1/4 cup /50g Sugar

1. Layer slices of brioche or quoter triangles of bread, sultanas and sugar in a Pyrex dish.
2. Whisk eggs and milk together with 1 tsp of vanilla extract and pour over bread. Allow to stand for 15 mins meanwhile preheat the oven to 180c.
3. Bake for 30mins until set and if you're feelin' swanky sieve a bit of icing sugar over the whole thing to make it look pretty.