Bread and butter pudding is good with plain bread, but even better when made with a sweet bread such as brioche or challah. If I’m using a sweet bread I don’t usually butter the bread, and I’ll often use nutella instead of jam. But as with most recipes, when it comes to bread and butter pudding the only rule is that there are no rules.
80 grams sugar
30 grams plain flour
500 grams milk
Dash of vanilla essence
- Cut the challah into slices and spread with nutella. Press together to make sandwiches. You might need to cut them in half, depending on the shape of your challah.
- Arrange the sandwiches in an oven proof dish, overlapping the sandwiches slightly. Place the dish on a baking tray.
- Mix all the remaining ingredients together with a whisk or hand mixers. Pour carefully over the challah, making sure that all the bread has had custard over it. If you have time leave it to sit for a little while so the bread can soak up some of the custard.
- Cook in a moderate oven (about 180 degrees C) for about 30 minutes or until the custard is set and the challah is golden around the edges. Serve with cream or ice cream.