Bread and Butter Pudding

Bread and Butter Pudding
Serves - 4
Prep Time -
Cook Time -
Total Time -

Ingredients

  • 250ml double cream

    65 ml milk

    50 g castor sugar

    3-4 saffron strands

    3 eggs

    A little butter for greasing

    6 slices white bread, buttered and sliced into 4 triangles

    50 g ready-to-eat dried papaya, finely chopped (Here papaya has been substituted for the sultanas or raisins. But you could also try dried apricots or even mangoes.)
     
    25 g pistachio nuts, crushed

Method

  • Preheat the oven to 180º C / 350º F / Gas Mark 4.

    Mix the cream with the milk and add the sugar and saffron strands.

    Whisk the eggs and add them to the cream mixture.

    Butter a deep ovenproof dish 15cm x 22cm / 6in x 9in, put into it a layer of bread, then sprinkle over some papaya/raisins/apricots/mangoes and nuts.

    Add another layer of bread then some more nuts and papaya.

    Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes, until the surface is a rich golden brown.

    Serve immediately.

    Tip: Add a pinch of nutmeg and another of cinnamon to the cream mixture.

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