Sourdough Bread & Butter Pudding

Name: Sourdough Bread and Butter Pudding
Total time: P1H
Yield: 8
Cuisine: British
Ingredients: raisins, seedless; brandy; sourdough bread; butter; eggs; sugar; double cream; milk; brown sugar; whipped cream; berries

Submitted by keithur

Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious.

YIELD

8 servings

PREP

10 min

COOK

40 min

READY

60 min

Ingredients

CUP RAISINS, SEEDLESS
sultanas

CUP BRANDY *

LOAF SOURDOUGH BREAD *

TABLESPOONS BUTTER

LARGE EGGS

CUP SUGAR

CUP DOUBLE CREAM
whipping cream

1 ¼

CUPS MILK

CUP BROWN SUGAR
for topping *

X WHIPPED CREAM
optional for serving *

X BERRIES
optional, fresh for serving *

Directions

Preheat the oven to 350℉ (180℃).

Soak the raisins in the brandy for 15 minutes.

Slice the sourdough bread and cut each slice in half, on the bias (at an angle). Spread with butter and arrange in a baking dish and scatter with raisins, reserving the brandy.

Beat eggs with sugar until thick and pale yellow; beat in the cream, milk and reserved brandy.

Pour over the pudding and allow to stand for 10 minutes.

Sprinkle with brown sugar and bake for about 40 minutes or until the custard is set and the top is lightly browned.

Remove from the oven and serve with berries and cream.