Bread and Butter Pudding Recipes from Raglan Road
12 slices medium-sliced white bread
3 ounces salted butter, at room temp
2 ounces raisins
1⁄2 pint cream
1⁄2 pint milk
4 egg yolks
3 ounces super-fine sugar
Sauce of choice for serving
Yield: 4 servings
Butter ovenproof dish. Remove crusts from bread; butter on both sides and cut into quarters. Arrange layers of bread in triangles (overlapping slightly) in bottom of dish, scatter raisins on top. Cover with another layer. You should have some bread pieces leftover to use later. Press down gently with spatula.
To make custard, heat cream and milk in pot until it almost comes to boil. Remove from heat.
Whisk egg yolks and sugar in large heatproof bowl set over pan of simmering water until thick and whiskleaves a trail in mixture. Remove from heat and beat in cream mixture. Pour 2⁄3 of the custard over layered bread. Let stand 30 minutes or until bread has soaked up custard.
Heat oven to 350°F. Pour remaining custard over soaked bread and arrange remaining bread slices on top. Press down gently with spatula so that custard comes halfway up bread slices. Bake 30 minutes until custard is just set and top is goldenbrown. Serve immediately with sauces of choice.