Ingredients:

  • 8 slices of stale white bread (or brioche) (approx. 280g)
  • 60g unsalted butter, softened
  • 4 large eggs
  • 500ml whole milk
  • 200ml double cream
  • 150g caster sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • A pinch of salt
  • A sprinkle of icing sugar for serving
  • Fresh cream or custard, for drizzling

Instructions:

  1. Preheat the oven to 170°C (335°F).
  2. Slice the bread diagonally and butter generously on one side. Arrange slices in a lightly greased baking dish, buttered side up, overlapping if necessary.
  3. In a mixing bowl, whisk together eggs, sugar, nutmeg, and salt until well combined. Gradually add milk and cream, whisking to combine. Stir in vanilla extract.
  4. Pour the custard mixture evenly over the bread slices, ensuring every piece is soaked.
  5. Let the pudding sit for 30 minutes to absorb the custard.
  6. Place the baking dish in a larger tray filled with hot water (creating a water bath). Bake for 40-45 minutes until the top is golden and the custard is set.
  7. Allow to cool slightly before serving. Dust with icing sugar and serve with cream or custard.