I love a good bread and butter pudding. Warm, custardy, and melt in the mouth yet all crispy on top….
These can be deliciously comforting in colder weather. Or even after a stressful day. But you don’t need to make it with loads of butter and fat.
Preheat the oven to 175C
Ingredients (for 4-6, depending how greedy you are!)
6 slices of white bread (I have tried using brown or wholegrain and it just isn’t worth it – it doesn’t taste like dessert)
20g butter, melted
500ml skim milk
raisins (or marmalade, or chocolate chips (not low fat) for a change)
Grease a dish well. I actually use a wide pie dish as I think the crunchy top is the best bit and I like to have a large surface area. If you prefer the underneath, use a deep dish and more layers.
Place a layer of bread on the bottom of the dish, playing with it like a jigsaw to cover the area. Sprinkle with raisins. Keep layering until you reach the top. Brush the top with the melted butter.
Mix the sugar, the eggs and the milk together well and pour over. leave it to stand for 10-15 minutes so that the eggy milk is absorbed into the bread.
Sprinkle the top lavishly with sugar.
Bake for 30-45 minutes, or until it looks done.
The old favourites are still great aren’t they?