Saffron Bread and Butter Pudding

Name: Saffron Bread and Butter Pudding
Ingredients: 300 ml/½ pint full-cream milk; 300 ml/½ pint single cream; 25 g/1 oz butter sliced saffron bread, liberally buttered and cut into triangles; 4 eggs; 25 g/1 oz butter sliced saffron bread, liberally buttered and cut into triangles

Preparation info

serves
8 to 10

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

You can make this with bought saffron cake, sliced saffron buns or quick saffron bread (see the previous recipe). If you use the latter, you might want to sprinkle a handful of raisins or sultanas and some chopped mixed peel between the layers of buttered bread.

Ingredients

25 g/1 oz butter sliced saffron bread, liberally buttered and cut into triangles
4 eggs

Savoury
Vegetarian

Method

Generously butter an oven-proof dish and lay the pieces of bread in it. Beat the eggs, milk and cream, pour over the bread and leave it to stand for 20 minutes or so before baking for 35 to 40 minutes in an oven pre-heated to 180°C/350° F/gas mark 4.