Bread and Butter Pudding

Bead and butter pudding is one of those desserts that seem to really bring a family together and get them chatting at the end of a meal. Its warm, homely, moreish and smells great. I know it’s been so hot in SA lately but serve this with a dollop of great vanilla ice cream or shipped cream and you have a winner.

What you need

Crustless bread cut into triangles (I sometimes leave the crusts on of they are thin)
Butter
Apricot jam
Coconut grated (optional)
1/4 cup Raisins andcurrants (optional)
2 eggs
750ml milk
125ml sugar

The process

Butter and jam bread generously.

Arrange bread triangles overlapping slightly in an ovenproof dish, if using coconut, sprinkle over the bread.

Beat eggs, add sugar and milk then pour it over the bread and leave to soak for 30 mins. Sprinkle over the currants and raisins.

Bake at 160 celsius for 1 hour or until the top is browning lightly and the custard mixture is heaving underneath the bread.

Serve with whipped cream or ice cream

Simple, done and dusted.