This classic bread and butter pudding is rich, comforting, and beautifully nostalgic. Made with creamy custard, buttery slices of bread, and plump tea-soaked raisins, it’s the perfect dessert for using up day-old bread. Finished with a golden, lightly crisp top, it’s delicious served warm on its own or with a drizzle of cream or custard.

Method:

Soak the raisins in a bowl with the tea and alcohol, if using, and set aside.

Heat the milk, cream, and vanilla in a saucepan until just below it comes to a boil. In a jug, whisk the eggs, egg yolk, and caster sugar until combined. Slowly pour the warm milk mixture over the eggs, stirring constantly until smooth. Return the custard to the saucepan, add the cornflour mixture, and gently heat for about 30 seconds, stirring continuously. Take care not to overheat, as the eggs may scramble.

Lightly butter an ovenproof dish. Remove the crusts from the bread, butter both sides, and cut into triangles. Arrange half of the bread in the base of the dish, slightly overlapping. Spoon over half of the soaked fruit, then layer the remaining bread on top and scatter over the remaining fruit. Sprinkle over half of the sugar.

Preheat the oven to 180°C (160°C fan, gas mark 4). Pour the custard evenly over the pudding, sprinkle with the remaining sugar and a little demerara, and bake for 25–30 minutes until golden brown and just set.

Top Tip: 
For an extra-soft centre, allow the pudding to stand for 10 minutes before baking so the bread can fully absorb the custard.