Ingredients
Serves 6 from a 2 quart (about 2 liter) baking dish. The measurements are in US cups with grams and milliliters in brackets.
For the pudding
- 8 slices day-old white sandwich bread (about 250g)
- 4 tablespoons unsalted butter, softened (56g), plus a little for the dish
- 1/2 cup dried currants or raisins (75g)
For the custard
- 3 large eggs
- 1 large egg yolk
- 1/3 cup granulated sugar (65g)
- 1 1/2 cups whole milk (360ml)
- 1/2 cup heavy cream (120ml)
- 1 teaspoon vanilla extract
- Pinch of fine salt
For the top
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon granulated or demerara sugar (12g)
Plain white sandwich bread is traditional, but a day-old white loaf or brioche works beautifully. Leave the crusts on: they hold the slices together and give the best crisp edges.
How to make bread and butter pudding
- Butter a 2 quart (about 2 liter) oval or square baking dish.
- Spread one side of each slice of bread with softened butter right to the edges. Cut each slice corner to corner into two triangles.
- Arrange a layer of triangles in the dish, buttered side up, overlapping like roof tiles. Scatter half the currants over them. Add the rest of the bread, points standing up a little, and scatter the remaining currants, tucking most of them down between the slices so they do not burn.
- Whisk the eggs, egg yolk and sugar together in a bowl. Whisk in the milk, cream, vanilla and salt until smooth.
- Pour the custard slowly and evenly over the bread, pressing the slices down gently with a spatula so they all get wet. Leave the dish to soak on the counter for 30 minutes, pressing the bread down once or twice.
- Meanwhile, heat the oven to 350 degrees (175°C) and put a kettle of water on to boil.
- Grate the nutmeg over the pudding and sprinkle the sugar on top. Set the dish in a larger roasting pan, place it in the oven, and pour hot water into the roasting pan to come halfway up the sides of the dish.
- Bake for 35 to 40 minutes, until the custard is just set with a slight wobble in the center and the bread corners are crisp and golden. Lift the dish out of the water and let it rest 10 minutes before serving warm.