Bread and Butter Pudding
This bread and butter pudding is my cheat to a simple, easy yet delicious, baked dessert. This light version requires less butter, and absolutely no cream!
Blitz 3 tablespoons of sugar with a piece of cinnamon to a fine powder. This is our cinnamon flavoured castor sugar.
Custard (we are not adding any cream)
Heat the milk in a pan. Do not let it boil. Switch off just when it reaches the scalding point. Add the vanilla extract, mix well, and let it sit for 2 minutes.
Crack two eggs into a mixing bowl.
Add 2/3rd of the castor sugar that we prepared earlier. Whisk well.
Slowly strain the hot milk to the mixing bowl while stirring continuously.
Now to baking
Grease the baking dish with butter. Don't miss out on the edges and corners.
Spread butter on all bread slices only on one side. Cut them into triangles.
Arrange the bread slices in layers in the baking dish with the buttered side facing down. Add raisins above each layer of bread. You should have bread and raisins in layers.
Preheat the oven to 180C.
Pour the custard over the bread and sultanas in the baking dish. Let the bread pieces soak up all the custard.
Sprinkle the remaining cinnamon infused castor sugar on top.
Place the dish in the oven and bake for 35 minutes. Check after 30 minutes. Switch off if the pudding looks golden brown on top. Leave in for another 5-10 minutes if required.
Serve hot. It'll pair well with some ice cream, and some custard to pour on the top.