Bread Pudding
A moist, moreish and very simple bread pudding: four slices of bread, custard poured over, and sugar on top for the crackle.
- Prep
- 15 min
- Bake
- 30–45 min
- Total
- 45 min
- Dish
- Medium casserole
Ingredients
Method
-
Preheat oven to 175C (350F). Butter a medium sized casserole dish and arrange the slices of bread in the casserole.
4 slices white bread or brioche -
In a small saucepan over low heat, warm milk, butter, sugar, vanilla and salt until the butter melts.
1 ½ cups milk 28 g butter 100 g sugar 1 teaspoon vanilla essence -
Allow the mixture to cool to room temperature — placing it in the freezer for a couple of minutes can help speed up this process.
-
Add the eggs to the cooled mixture and whisk. Pour the mixture over the bread.
2 eggs -
Sprinkle a little sugar over the bread and bake on the middle shelf of the oven for 30-45 minutes until the edges turn golden brown. If the edges brown too quickly, cover the dish with foil to keep the moisture in.
