By chef Paul Ainsworth
First, butter the bread and take off the crusts, cut the bread into triangles; brush the Pyrex dish with butter to stop the bread baking to the dish.
Build up the bread in the dish like a jigsaw, sprinkling sultanas over every layer apart from the top one; the reason for this is that if you do sprinkle them on the top layer, when it comes out of the oven you will think of rabbits straight away!
To make the custard, bring the milk, cream and vanilla to the boil; meanwhile whisk your egg yolks and sugar together until they become very pale, almost beige. Pour the cream mixture over the egg mixture and stir with a wooden spoon, then place the bowl over some boiling water and stir the custard until it coats the back of the spoon.
Pass through a sieve – not a fine one, you just want to get rid of the vanilla pod – then pour the custard over the bread leaving a bit behind to top up later.
Leave the pudding for about six hours to soak up the custard, then top up with the excess custard and place the dish in a bath of water and into the oven at 130°C; cook for about 25 minutes until it has just a slight wobble.
Leave to cool slightly. To serve, sprinkle caster sugar on top and glaze using a blowtorch to create a crispy top and dish up.
This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.
Ingredients for four servings:
Bread And Butter Pudding
- 12 Slices Of White Bread
- 125G Butter
- 30G Sultanas
- 450G Cornish Double Cream
- 150Ml Milk
- 2 Vanilla Pods
- 140G Egg Yolk
- 175G Sugar
You will need:
One Pyrex Dish About Five Litres