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About the Recipe
Ingredients
Ingredients
6 slices of day-old white bread (thick cut, crusts on or off – up to you)
50g unsalted butter, softened
3 free-range eggs
2 egg yolks
100g caster sugar
500ml full-cream milk
300ml thickened cream
1 tsp pure vanilla extract
1 tsp ground cinnamon (optional but lovely)
100g sultanas, currants, or raisins (or a mix)
Icing sugar, for dusting
Pouring cream or custard, to serve
Preparation
Method
Preheat your oven to 160°C fan-forced (180°C conventional). Grease a medium baking dish (roughly 25cm x 20cm) with a bit of butter.
Butter the bread slices generously on one side. Cut each slice in half diagonally to make triangles.
Layer the bread in the dish, buttered side up. Scatter sultanas or currants between the layers as you go. You want those little golden nuggets to be tucked all through.
Make the custard: In a large bowl, whisk together eggs, yolks, sugar, milk, cream, vanilla, and cinnamon. Don’t skimp on the whisking — we’re after silky, dreamy texture here.
Pour the custard gently over the bread. Press the bread down slightly so it soaks up the custard. Let it sit for 10 minutes — a rest is as important here as it is after service.
Place the dish in a larger roasting tin, then pour hot water into the tin until it comes halfway up the sides of your pudding dish (a classic bain-marie). This gives you that luscious, even bake.
Bake for 40–45 minutes, or until the top is golden and puffed, and the custard is just set with a gentle wobble.
Dust with icing sugar and let sit for 5–10 minutes. That’s enough time to let the flavours settle — and for you to whip the cream.
Chef’s Tips
No stale bread? Lightly toast fresh slices to dry them out a bit.
Want to get fancy? Add a splash of whisky or brandy to the custard. It’ll put hairs on your chest and a smile on your face.
Swap white bread for brioche, panettone, or croissants for a posh twist.