Well the hygiene inspector is coming on Monday, and the kitchen has had a much needed sort out. The bread tin was full of bits and bobs of stale bread, so it was meant to be, bread and butter pudding for tea.
Butter to grease a small roasting tin/glass dish, generously.
Bread, 6 slices white, crusts removed, cut in triangle quarters, well buttered.
sultanas, large handful
nutmeg, optional
Arrange the buttered bread in layers with sultanas (and nutmeg if using) sandwiched between them. Pour over the whisked egg custard mixture:
milk, whole preferably, 150ml
cream, (can substitute milk if feeling guilty), 150ml
egg yolks, x3
egg, whole x1
sugar, x3 tbsp
vanilla, extract, x1 generous tsp
Squash bread into the custard and leave to stand at least half an hour (or in 10 minutes...). Sprinkle with a couple of teaspoons of sugar. Place in a pre-heated oven at 150C. Standing the dish in a roasting tin half filled with boiling water. Cook for about 20-30 minutes. The custard should be a bit thicker and slightly runny - and the top crisp.
Amanda
Nantgwynfaen
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