Ingredients
Scale
- 6–8 slices of stale white bread, crusts removed
- 2 tablespoons butter, softened
- 1/2 cup raisins or other dried fruit (optional)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter an 8×8 inch baking dish.
- Spread butter on one side of each bread slice. Cut the bread into triangles or cubes.
- Arrange half of the bread in a single layer in the prepared baking dish, buttered side up. Sprinkle with half of the raisins, if using.
- Arrange the remaining bread over the first layer, buttered side up. Sprinkle with the remaining raisins.
- In a medium bowl, whisk together the milk, sugar, eggs, and vanilla extract until well combined.
- Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread to ensure it’s soaked in the custard.
- Let the pudding sit for 10-15 minutes to allow the bread to absorb the custard.
- Sprinkle the top with ground nutmeg.
- Bake for 35-45 minutes, or until the pudding is golden brown and the custard is set (a knife inserted into the center should come out clean).
- Serve warm, perhaps with a dollop of cream or a scoop of ice cream.
Notes
- Stale bread works best as it absorbs the custard more effectively.
- You can add a pinch of cinnamon along with the nutmeg for extra flavor.
- For a richer pudding, use heavy cream for part of the milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 35g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg