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Bread & butter pudding
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25g slightly salted butter, softened, plus extra for greasing
8 slices Bertinet White Sourdough
500ml essential Waitrose Semi Skimmed Milk
25g golden caster sugar
1 tsp vanilla essence
25g demerara sugar
1. Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish. Butter the bread. Cut each slice into quarters, to form squares, then layer the pieces in the prepared dish, scattering the sultanas between the layers.
2. Lightly beat the eggs in a jug with the milk, sugar and vanilla. Pour over the bread and grate nutmeg over the top. Bake for 35-40 minutes until the top is golden and the custard set.
3. Sprinkle with the demerara sugar and serve warm, drizzled with single cream or custard.
This recipe was first published in September 2019.