BREAD and BUTTER PUDDING
250g bread, sliced.
65g butter
4 eggs
454ml milk substitute some double cream if extra richness is required.
80g castor sugar
30g currants or other dried fruit of choice
Oven: 200/150 Gas 6/2
Serves: 4
METHOD
Preheat oven to 200C/Gas 6
Melt the butter and brush over both sides of the bread slices.
Place on a baking tray and toast in the oven golden brown.
Butter an oven proof dish with 1litre capacity.
Beat the eggs and sugar together and add the milk.
Once the bread is toasted, layer the bread in the dish sprinkle the currants between the layers.
Pour over the egg and milk mixture. Cover the dish, place a smaller dish on top to submerge the bread and let stand for approx 1 hour, until the bread is soaked through.
Bake at 160C until golden brown and puffed up.
