Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: Softened butter; Apricot jam; Pains au chocolat; Ground cinnamon; Demerara sugar; Golden raisins; Whole milk; Double cream; Eggs; Vanilla pods

Ingredients

50g softened butter, plus extra to grease
2–3 tbsp apricot jam
6 pains au chocolat, cut into slices 1cm thick
1–2 tbsp ground cinnamon
4 tbsp demerara sugar
35g golden raisins
500ml whole milk
120ml double cream
6 eggs
2 vanilla pods, seeds scraped out

Cooking instructions

Serves 6-8

Preheat the oven to 180°C/Gas 4. Lightly butter an 18 x 23cm baking dish.
Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside.
Butter the slices of pain au chocolat on one side, place them in a large bowl and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end.
Whisk together the milk, cream, eggs, vanilla seeds and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.
Place in the preheated oven and bake for 35–40 minutes until golden.
To serve, brush the pudding with the reserved melted jam and serve immediately.

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Text © Gordon Ramsay 2013
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