Bread and Butter Pudding

Method

1. 1
   • white bread 8
   • butter 60 g
   • raisins 80 g

   Layer the bread — Butter the slices of bread, cut them into triangles, and layer them overlapping in a greased baking dish, scattering the raisins between the layers.

2. 2
   • milk 4 dl
   • heavy cream 2 dl
   • egg 3
   • white sugar 80 g
   • vanilla extract 2 tsp
   • ground cinnamon 1 tsp

   Make the custard — Whisk the milk, cream, eggs, sugar, vanilla, and cinnamon into a smooth custard.

3. 3
   • white bread 8

   Soak the bread — Pour the custard evenly over the bread and press down gently. Let it soak for 15 minutes so the bread drinks it in.

   ⏱15 min
4. 4
   • white sugar 80 g

   Bake until golden — Heat the oven to 180C. Sprinkle the top with sugar and bake for about 45 minutes until puffed and golden with a set custard. Serve warm.

   ⏱45 min