Baked-Custard Pudding

Bread and Butter Pudding is a classic hot custard pudding. Use good-quality bread, such as a traditional loaf or brioche, for perfect results. Single cream may be used in place of milk for a rich pudding and chopped dried apricots or peaches are excellent alternatives to sultanas.

1. Make a Crème Caramel omitting the 4 egg yolks. Cut bread shapes (here, a 150 g brioche loaf is used) and butter them on one side. Arrange them buttered side down in a straight-sided ovenproof dish, sprinkling sultanas between bread layers. Then pour in the custard.

   

2. Allow the pudding to stand for 30 minutes before baking at 160°C for 1 hour, until set and lightly browned. Sprinkle with caster sugar and serve hot.