Bread and butter pudding is a traditional type of British bread pudding made with bread with butter, raisins and egg custard. The recipe turns milk, cream, and egg-soaked bread into a light, custard-like pudding in just 40 minutes in the oven. You need to let it rest for half an hour to absorb the custard, so be sure to give yourself a little extra time.
This delicate dessert is an superb way to employ up stale white bread, make it a very artful and economical dish to cook. Remove the peel if you prefer, or leave it on. It works with other types of bread, too.
° 1 teaspoon ground cinnamon
° 1/4 cup sugar
° 4 tablespoons butter or ghee, at room temperature
° 5 slices crust on white bread
° 1/2 cup raisins
° 2 cups of milk
° 2 eggs
* Preheaat oven to 350°F / 180°C
* Add the cinnamon to the sugar in the cup and mix well.
Spread generously one side of each piece of bread with butter or margarine.
* Cutting diagonally, every slice in half.
*Organze triangle slices in skillet, a little overlapping, with butter side down
Up and cutting edges facing the same direction, making a spiral.
* When adding bread, sprinkle with sugar, cinnamon, and raisins.
* Put the milk in a small bowl, add the eggs and using the whisk or fork, mix well.
Pour the milk mixture over the bread and raisins in the baking tray.
* Set aside for about 15 minutes until the bread absorbs the liquid.
* Bake in the oven for 30 minutes or until golden brown.
Serve the pudding while it is still warm in individual dessert bowls.
It is eatable plain or with cream teeming over it.