Bread and butter custard
David Pugh
Bread and butter custard
Ingredients
3 x 15mm thick slices sultana bread (crusts removed)
150ml milk
150ml cream
5 large eggs
125g castor sugar
1 vanilla bean
30g unsalted butter, soft
Method
Butter sultana bread and terrine mould, then lay bread into terrine mould.
Bring milk, cream and vanilla bean to the boil in a heavy based pot, remove from heat and cool.
Remove vanilla bean, split and scrape seeds into milk mixture.
Whisk sugar and eggs well in a medium bowl and pour in milk mixture, whisking well.
Pour mix over bread and rest for 10 minutes (bread must rise to surface before cooking).
Pre-heat oven to 200 degrees C (390 degrees F) and bring 1 litre water to the boil.
Pour water into a small baking tray and gently rest terrine mould in water.
Cook for 30 minutes or until a wooden skewer can be inserted and removed cleanly.
Remove from oven and bain-marie, cool for 10 minutes.
Cut pudding into portions and remove using a wide spatula, dust with icing sugar and serve
NB Panettone or croissants make an interesting change to this classical dish. This pudding stands well on its own, but can also be served with caramel sauce, creme anglaise or ice cream.
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