Ingredients:
• Sliced white or brown bread
• Butter
• Sultanas
• Cinnamon powder
• Ground nutmeg
• 2 eggs
• 350ml of whole milk
• 50ml of double cream
• Granulated sugar
Start by greasing an oven dish with the butter. Next, cut the crusts off the bread and spread each slice on one side with butter then cut into triangles or smaller squares. Place a layer of bread in the oven dish butter side up and add a sprinkle of the currants and some cinnamon. Repeat this until you’ve used all the bread. Finish with just a layer of the bread.
Slowly warm the milk and cream in a pan to just before boiling then remove from the heat. Crack the eggs into a bowl with 3/4 of the sugar and whisk lightly. Add the eggs a little at a time to the milk and cream whilst stirring constantly. Once it’s all mixed together you should pour it evenly over the layers of bread. Sprinkle lightly with nutmeg and leave to stand for about 20 minutes to allow all the flavours to blend together. Whilst that is sitting pre-heat an oven to around 180 degrees C.
Once upto temperature, put the bread and butter pud into the oven for around 25 minutes. Let it cook until it’s nice and golden brown on the top and the custard has set. Eat straight away!
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