Piled up bits of hard bread still good to eat, but you don't fancy toasting it? Keep it. It's perfect material for this classic after supper treat. If not, you can always buy a fresh loaf.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard, American gourmet chef and food writer.
Depending on the kind of pudding consistency you’re looking for and the kind of flavour, will either give or take stead to your choice of bread. The dish is renowned for being a “poor person’s pudding,” due to the fact that bread is cheap. However, for this recipe both processed or fresh homemade or bakery-bought white, brown, granary breads can be used. Breads with more dough than crust work best, in order to reach that sponge-like texture.
1) Preheat the oven to 180°C (350°F). 2) Lay bread on bread board and cut off all the crusts. Lightly butter the slices on one side and then tear them up into medium-sized chunks. 3) Prepare a pie dish – 1 litre (2 pint) pyrex oven dishes work well – by greasing it with a bit of butter along the bottom. 4) Put down one layer of bread and sprinkle with a layer of raisins. Dust with cinnamon. Repeat until all of the bread is used up. 5) Beat sugar and eggs in a separate bowl and whisk until light and fluffy in texture. 6) Put the milk and cream together in a saucepan and lightly warm, stirring continuously, being sure to not allow it to boil. 7) Combine milk and cream with the whisked eggs, mixing until reaching a creamy texture. 8) Pour out the custard over the prepared bread and dusk over with sugar, nutmeg and cinnamon. Let the mix stand for about half an hour and then put it in the oven for about 30 – 40 minutes until golden brown on the top. 9) Serve with a smile.
350ml (12 fl oz) whole milk 50g (2 oz) raisins 50ml (2 fl oz) double cream 25g (1oz) granulated sugar 25g (1oz) butter 2 tsp cinnamon powder 8 thin slices bread 2 large eggs Nutmeg