Spiced Bread and Butter Pudding

Name: Spiced Bread and Butter Pudding
Yield: Serves 6–8
Cuisine: British
Ingredients: 1 handful each of mixed diced fruit and candied peel; 4–6 croissants; 5 medium eggs; 45 g caster sugar; 250 g unsalted butter; 1 pinch of salt; 1 pinch each of ground cloves and cinnamon; 300 ml milk; 300 ml double cream; 1 drop of almond extract or 50 g toasted almonds; 1 drop of almond extract or 50 g toasted almonds; 1 pinch each of ground cloves and cinnamon; 2 vanilla pods, split lengthways

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Serve simply, good and warm, with clotted cream or, if possible, some home-made custard with chopped-up Seville orange marmalade through it.

Ingredients

300 ml milk
300 ml double cream
1 pinch

Europe
United Kingdom
Dessert
Vegetarian
Winter
December
November

Method

In a saucepan, infuse the milk, cream, salt, ground spices, vanilla and either the almond extract or toasted almonds over a very gentle heat for 30 minutes. Strain.

Whisk the eggs and sugar together in a bowl then pour in the strained milk and cream mix. Stir and pour through a sieve. Reserve.

Generously scatter the mixed peel and diced fruit into a deep 25 x 35cm ovenproof dish