This is possibly my favourite dessert of all time.
- butter, enough to spread liberally onto one side of each slice of bread
- 10 slices of bread
- 50g sultanas or currants
- 2 eggs, preferably free-range
- 300ml milk
- 20g sugar
- grated cinnamon to taste
- grated nutmeg to taste (nutmeg works well in dishes as this one that contain milk and grating the nutmeg from fresh will add an amazing aroma to the dish)
- three drops of vanilla extract (or add to your own taste)
- a small amount of unsalted butter for greasing your oven-proof dish
Step 1 – Grease a large oven-proof dish with the unsalted butter.
Step 2 – Spread each slice of bread with butter on one side. Some suggest the crusts of the slices of bread are removed but I feel they add some texture so I would suggest that they are left on. The slices can be cut diagonally into half, however this depends on your own preference.
Step 3 – Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas/currants. Sprinkle with a little grated cinnamon and nutmeg, then repeat the layering of bread and sultanas and sprinkling of cinnamon and nutmeg, until you have used up all of the bread. Using nutmeg freshly grated will add a lovely aroma to the pudding.
Step 4 – Warm the milk over a low heat so that the milk is hot, although the milk should not be boiled.
Step 5 – Crack the eggs into a bowl and add two-thirds of the sugar. Lightly whisk this mixture.
Step 6 – Add the warm milk to the egg/sugar mixture and add the drops of vanilla extract. Stir well and pour this mixture over the layers of bread. It is worth noting that the milk should not be too hot as this can cause the milk to curdle.
Step 7 – Sprinkle the top layer of bread with the remaining sugar.
Step 8 – Preheat the oven to 180C/355F/Gas 4.
Step 9 – Place the dish into the oven and bake for approximately 30 minutes, or until the egg mixture is cooked and the top of the pudding is a golden colour.
This recipe will feed 4 hungry people.