Bread & Butter Pudding

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Step 1

1) Dry & prep the bread Lay bread slices out uncovered for 1–2 hours to dry slightly. Trim crusts from some slices (leave others on for structure). Butter one side generously. Cut slices if large (halves or triangles).

Step 2

2) Arrange in the dish Loosely layer the bread in a ceramic-coated cast iron baking dish. Scatter raisins between layers. Lightly scatter white chocolate callets (optional). Do not pack tightly. (You can hold the prepared dish in the oven with the oven off, door closed.)

Step 3

3) Make the cold custard Whisk egg + yolks + sugar + salt until smooth and slightly pale. Whisk in milk, then cream. Add vanilla and spices. Whisk gently — no foam. Strain into a jug, cover, and refrigerate if not using immediately.

Step 4

4) Pour & soak Preheat oven to 160°C convection (fan). Take custard out of the fridge and give a gentle whisk. Pour evenly over the bread. Press lightly so everything is moistened. Soak for 20–25 minutes (max 30).

Step 5

5) Finish & bake Sprinkle a light, even layer of sugar on top (optional). Cover loosely with foil. Bake (middle rack): 25 minutes covered Remove foil 7–10 minutes uncovered

Step 6

6) When it’s done Remove from the oven when: edges are set centre has a slow, custardy wobble no puffing or bubbling

Step 7

7) Rest Rest on the counter 10–15 minutes before serving. Cast iron will finish the set during this time.

Step 8

Add creme anglaise (see recipe) to serve