Bread and butter is more than just a sandwich

Day old bread is what makes this dessert surprisingly stunning. An old-fashioned English family favourite that goes easy on the wallet, bread and butter pudding is a staple for me. I am always drawn to great dishes from my past, and this one truly packed a punch, finishing off any type of meal to everyone’s satisfaction.

In days of old when pennies were tight, bread and eggs made for an especially pleasing feast. Think how great the food was when you were young, the egg custards, the steamed puddings, all coming along with aromas that drove your pallets crazy.

It was in those times a thrill to sit down at your grandparents’ home and enjoy real home cooked desserts, nothing out of a box or popped in the microwave. The completeness of real food, family and laughter is all anyone should need for a comfortable life.


Who knew a sandwich could taste this good?

¼ cup butter, plus extra for greasing
12 thin slices bread
½ cup raspberries, blue berries and blackberries
2 teaspoons cinnamon powder
¾ cup whole milk
½ cup of cream
4 free-range eggs
1 tablespoon icing sugar (for dusting)
¼ cup granulated sugar
Pinch of nutmeg grated, for taste
Preparation method

Grease a two-litre pudding dish with butter. Cut the crusts off bread, then evenly spread each slice with butter, cutting into triangles once completed.

Arrange one layer of bread, buttered-side up, in the bottom of your pudding dish; then add a layer of fruit. Sprinkle with a little cinnamon. Repeat the layers of bread and fruit combination, sprinkling with cinnamon, until you have used up all the bread. Finish with a layer of bread, and set aside.

Warm the milk and cream in a pan over a low heat; do not allow to boil. Crack the eggs into a second bowl, add three-quarters of the sugar and lightly whisk until a smooth pale colour. Add the warm milk and cream mixture and stir well; then strain the custard mixture into a bowl.

Pour the custard over the prepared bread layers. Sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes, allowing the bread to soak up the egg custard mixture.

Preheat the oven to 350 F and set the dish on the oven’s middle shelf. Bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm, after lightly dusting with icing sugar and scooping on some whipped cream. Sit back and enjoy…


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