Bread and butter pudding is a British dessert that is simple to make and easily customizable and above all tasty. The origins date back to the early 1700′s Britain when a simple dessert dish of bread, raisins and either bone marrow or butter would be used to make what was then called ‘whitepot’. Later on, the introduction of rice in the dish would pave the way for another British classic, the rice pudding.
This recipe is based on the classic raisin bread and butter pudding but we mix it up by substituting the butter and raisins for something a little extra special, British candy! Well chocolate spread (obviously Cadbury’s if you can get it) and banana to be more precise!
2 oz/ 50g chocolate spread
10 slices white bread, cut diagonally across
1 tsp vanilla extract
¼ tsp grated nutmeg
12 fl oz/ 400 ml milk
2 large free-range eggs
1 oz/ 25g sugar
You will need around a 2 pint/1 liter ovenproof dish greased with some butter.
Spread the bread triangles with the chocolate spread and place a layer of the bread, spread side up on the base of the dish overlapping the triangles.
Add a layer of sliced banana evenly over the bread then sprinkle half of the nutmeg on top. Repeat this process once again until the dish is full.
Next gently heat the milk, either in a saucepan or give it a quick zap in the microwave, be sure though not to let it boil as it just needs to be warmed.
In a large bowl beat the eggs, with about 3/4 of the sugar and the vanilla until light and airy. Add the warm milk and continue beating until well mixed.
Pour the egg and milk mixture evenly over the bread, gently pressing the bread to help absorb all the liquid. Lastly sprinkle the remaining sugar and any extra banana slices over the top.
You should then leave it aside for 30 minutes to allow the bread to soak up the liquid, in which time you can preheat the oven to 355°F/180°C.
Bake in the oven for 40-45 minutes, until the top is golden brown and the egg mixture has set. Serve hot with custard, cream or on it’s own and enjoy!