When is the last time you had bread and butter pudding? It is such a classic English dessert, and despite its origins as a “poor” dessert (because it used up stale, leftover ingredients), it’s an enduring favourite.
Probably because the taste brings back fond memories of your mum making this simple, warming dessert, and the smell of the cinnamon and nutmeg baking in a warm kitchen.
This is like the original, but with a delicious twist in making it with fruit toast loaf for a little extra fruity sweetness.
Why not serve it up for dinner tonight? It’s perfect for a winter dessert!
- 1 litre milk
- 300ml cream
- 80g castor sugar
- 7 whole eggs
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 loaf fruit toast
- 100g butter, softened
1. Preheat oven to 175C and grease a medium baking or casserole dish.
2. Bring cream, milk and spices to the boil the set aside to cool.
3. Beat together eggs and sugar until well combined then mix eggs with the milk mixture.
4. Butter the fruit toast slices with softened butter, then soak the slices in the egg and milk mixture.
5. Arrange the bread in layers in the prepared dish then pour the remaining milk mixture over the top to cover.
6. Bake for 30 mins or until the pudding is firm.
7. Remove from the oven and allow to cool slightly before eating with vanilla ice cream or fresh cream.