Ingredients:

  • 8 slices stale white bread (approx. 1 inch thick)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons granulated sugar (for sprinkling)
  • ½ cup raisins or sultanas
  • 2 cups whole milk
  • 1 cup heavy cream (double cream)
  • 3 large eggs, lightly beaten
  • ½ cup granulated sugar (for custard)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly butter the inside of your 9x9 inch baking dish. Butter one side of each slice of bread generously.
  2. Arrange the bread slices in the baking dish, buttered-side up, overlapping them slightly like roof tiles.
  3. Sprinkle the raisins evenly over the bread layers. Dust lightly with the 2 tablespoons of sugar, cinnamon, and nutmeg.
  4. Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, eggs, ½ cup sugar, vanilla extract, and salt until just combined. Do not over-whisk.
  5. Slowly pour the custard mixture evenly over the layered bread, ensuring every piece is moistened. Gently press down on the bread occasionally so it soaks up the liquid.
  6. Rest: Let the dish stand at room temperature for at least 30 minutes. This crucial step allows the bread to fully absorb the custard before baking.
  7. Bake: Place the dish on a sturdy baking sheet (to catch potential drips) and bake for 40–45 minutes. The pudding is ready when the top is golden brown and crisp.
  8. Allow to cool slightly for 10 minutes before serving warm with vanilla crème anglaise or lemon curd.