Bread and Butter Pudding

Method

1. Preparing the Water Bath:

   You will need a water bath for baking. If you have a deep baking tray, place it in the lower third of the oven and fill it two-thirds with water. Preheat the oven to 150°C while the water heats up.
   Important: Ensure enough space remains for placing the baking dish inside, as it will displace some water.

   Method:

   1. Prepare the Bread & Raisins:
      • Soak the sultanas in water to allow them to plump up.
      • Slice the bread into 1 cm thick slices.
      • Melt the butter and brush each slice with it. Arrange them overlapping in a greased baking dish.
   2. Make the Custard:
      • Sprinkle the soaked sultanas evenly over the bread.
      • In a mixing bowl, whisk together the eggs and sugar until the sugar is fully dissolved.
      • In a saucepan, heat the milk with the scraped-out vanilla pod until it just comes to a boil. Remove from heat.
      • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
      • Strain the mixture through a fine sieve back into the saucepan to ensure a smooth custard.
   3. Assemble & Bake:
      • Gently ladle the custard over the bread slices, ensuring an even soak. Take your time to prevent the slices from shifting.
      • Place the baking dish into the prepared water bath in the oven. If necessary, add more hot water to the baking tray until it reaches the sides of the dish.
      • Bake for 30–40 minutes, ensuring the custard never boils. If you notice bubbling, immediately lower the oven temperature.
   4. Check for Doneness:
      • The pudding is ready when you gently shake the baking dish and it no longer wobbles.
      • Another test: Press lightly on the bread with your fingers—it should spring back gently.
   5. Cool & Serve:
      • Remove the pudding from the oven and let it cool almost completely on a wire rack.
      • Dust with powdered sugar before serving.
      • While best enjoyed at room temperature, some say it tastes even better chilled the next day!

   Pro Tips

   • Water bath precision: Keeping the custard from boiling ensures a smooth and creamy texture—watch for bubbles!
   • Bread choice matters: A light, airy bread like Parisette or brioche absorbs custard best without getting too dense.
   • Rest before serving: The pudding’s texture improves as it cools—patience makes all the difference!

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