Bread and Butter Pudding (151)

6-8 Desserts

You will need:

A mixing bowl and a rectangular oven-proof dish.

Butter
10 thick slices of white bread or pannetone
100g (3 1/2 oz) raisins and sultanas
150 ml (1/4 pt) double cream
100g (3 1/2 oz) creme fraiche
250ml (9fl oz) milk, full fat
4 eggs
75g (2 1/2 oz) sugar, plus a little extra
1 vanilla pod
30g (1 oz) icing sugar
Clotted or runny cream

Preheat the oven to 190C/gas 5. Butter the bread, trim off crusts and cut into
triangles. Butter the earthenware dish and coat with sugar. Place one layer of
bread in the dish, then sprinkle over a handful of the dried fruit. Repeat until
you have used up all the bread.
In a bowl, mix the cream, creme fraiche, milk, eggs and sugar. Slice the vanilla
pod down the centre and scrape out the seeds. Add the seeds to the milk and
egg mix and pour over the bread. Allow to soak for 5 minutes. Place the dish in
the oven for about 30 minutes. Remove and allow to cool for around 15
minutes.
Preheat the grill until it is hot. Dust the pudding with icing sugar and glaze
under the grill until golden. Serve with clotted or runny cream.