This month saw my first ever bread and butter pudding. I chose Nigella's posh version.
- A loaf of brioche (400g)
- 3 eggs
- 3 tbsp caster sugar
- 1 cup milk (I used skimmed)
- 1 cup cream (I've used double and whipping but I'm sure single is fine too)
- 1/2 tsp vanilla extract
- Large handful of raisins (or sultanas)
- Marsala wine (or sherry or port or whisky or brandy)
- Preheat oven to 180ºC fan oven.
- Soak raisins in your chosen booze.
- Slice and butter the brioche (you don't need to use butter, olive or sunflower spread is fine)
- Grease a large baking dish using butter or margarine or spread suitable for baking
- Pop the buttered brioche into the baking dish starting at one end overlapping the pieces so that the tops of the slices stand a little proud.
- In a bowl mix eggs, cream, milk, sugar and vanilla.
- Scatter the raisins over the brioche slices and any excess booze can be tipped over the top too.
- Pour the egg and cream mixture over your brioche.
- Bake for 30 mins.
Best served with custard.