Name: Bread and butter pudding
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6–8
Cuisine: AU-British
Ingredients: 8 heaped cups bread cubes (slightly stale white, brioche or fruit loaf); 1 cup sultanas; 3 eggs; 375 ml (1½ cups) milk; 250 ml (1 cup) thickened cream; 40 g unsalted butter, melted (custard); ½ cup white sugar; 1 tsp cinnamon; 1 tsp vanilla extract; 30 g unsalted butter, extra, melted, to drizzle; 20 g unsalted butter, extra, for after baking

Method

Heat oven to 180°C. Pile bread and sultanas in a baking dish (about 1.5–2 litres).
Whisk eggs, milk, cream, 40 g melted butter, sugar, cinnamon and vanilla.
Pour over the bread. Press down so it soaks. Stand 3 minutes.
Drizzle 30 g melted butter over the top. Bake 25–30 minutes until golden but still a little wobbly in the middle.
Dot or drizzle the last 20 g butter. Serve warm with cream or ice cream.

Tip: Slightly underbaked in the centre is custardy, not dry. Less sweet than American bread puddings — ice cream or extra butter on top is expected. Stale bread soaks better.