Bread and Butter Pudding, The Retro Version

This a real retro dish Good for using up stale white sliced bread (not that the white sliced gets very stale!!!). Of course you can use artisan bread or go healthy and use wholemeal or rye but it’s not the same.

This is pure unadulterated pleasure

I used craisins (dried cranberries) but my Mother would have used raisins, sultanas or even currants

It so simple;
Heat the oven to 175C
For a 3 cup gratin or pie dish you will need

8-10 slices white bread buttered well and cut in half diagonally
(I kept the crust on for extra crunchiness…you may remove it)
3 eggs
1 cup milk
1 cup cream
2 tbs sugar
1 cup craisins/raisins or sultanas
Zest of a large lemon
Extra sprinkle of sugar

Lightly whip eggs, milk, cream and sugar
Line the bottom of your dish some of the buttered bread butter side down
Sprinkle with 1/3 of fruit and half of the lemon zest
More bread, butter side up this time
Next third of fruit, rest of zest
Last layer of bread butter up
Sprinkle the remainder of the fruit
Pour over the egg mix


Push bread down so its buried in the custard
Sprinkle a light layer of extra sugar.

Cook in a bain marie 30-40 minutes until top is golden.

Let rest for about 10-15 minutes and serve with whipped cream

This is divine