This classic British dessert is the ultimate in comfort food – and a definite people-pleaser on cold winter evenings
- 400g sliced raisin bread loaf, crusts cut off
- 30g (1oz) butter, softened
- 500g tub fresh vanilla custard
- 300ml (½pt) double cream
- 1 tbsp sugar
Preheat oven to 200°C (400°F, gas mark 6). Cut each slice of bread into triangles, butter one side and arrange, buttered-side up, in a buttered ovenproof dish.
Gently heat custard with cream until just warm. Pour over the bread, pressing down slightly to make sure the custard is absorbed.
Sprinkle with sugar and bake for 30-40 mins, until the top is golden but the middle is soft.
Top tip for making Bread and butter pudding
Can't find - or don't fancy - raisin bread? Normal bread will work just as well.