Classic Bread and Butter Pudding

Ingredients:

250ml (1 cup) milk

250ml (1 cup) thickened cream

1 vanilla bean, split, seeds scraped

Pinch of salt

3 eggs

110g (1/2 cup) white sugar

50g butter, at room temperature

3 bread rolls, thinly sliced

2 tbsp sultanas, soaked in warm water, drained

2 tbsp apricot jam

Icing sugar, to dust

 

Instruction

Preheat oven to 180C/160C fan forced. Grease a 1.25L (5 cup) ovenproof dish with butter.

Place milk, cream, vanilla seeds and pod, and salt in a saucepan. Bring to a simmer over medium-low heat. Remove from heat.

Use electric beaters to beat eggs and sugar in a bowl until well combined. Add the milk mixture gradually, whisking constantly, until well combined. Strain mixture through a sieve into a jug.

Butter the bread, reserving any remaining butter. Arrange bread in the prepared dish. Sprinkle with sultanas and gently pour over the milk mixture. Dot with remaining butter.

Place the dish in a large baking dish and pour enough boiling water into larger dish to reach halfway up side of smaller dish. Bake for 35-40 minutes or until the mixture wobbles slightly in the middle. Set aside to cool slightly. Stir jam and boiling water in a small bowl until smooth. Brush pudding with jam mixture. Serve sprinkled with icing sugar.

Recipe by Shenny Myers