Pamela Timms is a Delhi-based journalist and food writer. Remove from the oven and leave to cool slightly. Sprinkle the top of the pudding with a little demerara sugar then bake the pudding for 25-30 minutes until the top, pointy layer is nicely browned and crisp but the underneath still quivers slightly when the dish is gently shaken. Pour the egg and milk mixture through a sieve over the bread. Arrange the remaining triangles overlapping along the length of the dish with the points upwards.
Place four triangles of bread on the base of the dish, sprinkle over half of the raisins, top with four more triangles of bread and the rest of the raisins. Mix together the milk and cream, beat in the eggs, then stir in the vanilla and caster sugar. Butter each slice of bread, then cut in half into triangles. A splash of vanilla is as much innovation as I will permit.Ĩ slices of white bread (about 200g) with the crusts removedīutter the inside of a deep baking dish measuring approximately 20x15cm. I like the almost soufflé-like quality that the sliced white bread produces and the clear creaminess of the egg, milk and sugar custard. But for me, the original and simplest recipe, that is, the one our mums and grandmothers would recognize, is still the best. Every artisan loaf imaginable has been doused in whisky, rum and coconut milk, showered with spices, weighed down with marmalade, chocolate, even cheese. In recent years, Bread and Butter Pudding has been given all sorts of makeovers. It takes only a few minutes to assemble and uses your kitchen’s most humble ingredients but transforms something that could easily be put out for the birds into one of the most comforting puddings you’ll ever eat. Yet, stale bread can form the basis of many delicious dishes-Croque Monsieur, French toast, croutons for salad and soup, and today’s recipe, Bread and Butter Pudding. One ingredient which is always lying around yet is often overlooked is bread. I sometimes make risotto purely so that I can eat arancini the next day. One of my favourites is to make fried arancini balls from leftover risotto. The key to learning to love leftovers is to not think of it as forcing yourself to finish last night’s dinner but as a way to reconfigure the ingredients into a new dish.
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