Sourdough Bread and Butter Pudding
Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious. 116
optional for serving
optional, fresh for serving
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.