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.
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