Yes, I have dared to dabble with an old old traditional recipe. Be still Nan ( I can hear her spinning in her grave as I type) trust me it's a winner.
This is my very own version of ......
Bread and Butter Pudding
Cut the crust off, toast and butter 1 loaf of cafe style raisin bread
grease a large oven proof dish & preheat the oven to 160 deg Cel.
Cut the buttered toast into triangular halves (or quarters) and place in the oven proof dish (opd), layer them so that there is a pointed bit sticking up slightly. You dont have to have a single layer either. Doubled up is fine.
beat together 4 eggs, 3 1/2 cups milk, 1 teaspoon vanilla, 3 or 4 tablespoons of brown sugar (depending on how sweet your tooth is) and 1/2 teaspoon of nutmeg.
pour over the toasted bread and leave in the fridge to soak for an hour.
put some warm water in another opd then place the dish with the bread mixture in the second opd. The water should come up about 1/2 way on the outside of the dish.
bake in oven for about 30 - 40 minutes. It's cooked when you insert a knife and it comes out clean. The top is crunchy, the insides are creamy and the aroma is heady.
serve with double cream - you'll need a cuppa too probably.
Sounds delicious but all that and double cream too? That's a bit much for my cholesterol to cope with!
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