Bread and Butter Pud the way it should be
This is the simplest, most delicious bread and butter pudding that I've ever made... and perhaps even tasted, but such a claim may be a sign of hubris as I hope always to be trumped one day. But for now, this will do. It is inspired both by Wiz (he would make this with croissants, eggs, and cream) and Lily Vanilli. I have extolled the less than virtuous but utterly scrumptious delights of her book Sweet Tooth in past posts, and her bread and butter pudding is no different. I forgot the butter but found that it was still delicious, and I also recommend that rather than using a simple thick custard (with cornflour - ugh!), that you make two batches of traditional egg custard (see previous post). It's really worth it; you'll find that you have an almost made-from-scratch bread and butter pudding, and the flavours will sing out from all your efforts.
2 batches of egg custard (see previous post)
2 brioches (I buy from Brioche at Karen Watermark Business Park)
100gms raisins - preferably soaked in brandy overnight, if not just a few hours will do
Preheat the oven to 180. Try and ensure that your brioche is a little stale. We just rip it into pieces and leave it out on a tray for the morning so that it gets nice and stale. I also make the egg custard the day before, but if you didn't plan ahead don't worry - you can make it in about half an hour. Get yourself an ovenproof dish and put in a layer of brioche. Sprinkle over some raisins, and ladle over a generous dollop of custard. Next layer of brioche, raisins and custard until you've used it all up. Place the ovenproof dish in a bain marie and cook for half an hour, or until the top is nice and brown and crunchy. Serve immediately with lashings of thick cream. Do not stand on the scales for at least three days. ;-)