4 slices stale, white bread, 2 cm thick
butter
190ml currants or 150ml seedless raisins (optional)
2 large eggs
125ml white sugar
1ml salt
750ml milk
1. Remove the crusts from the bread and butter the slices thickly
2. Place them, buttered side down, in a greased ovenproof dish
3. Sprinkle the currants or raisins over the bread
4. Beat the eggs well and stir in the sugar, salt and milk
5. Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread
6. Bake the pudding, covered, at 160°C for 30 minutes
7. Uncover the pudding and bake for a further 10 - 15 minutes or until the top is golden
8. Serve the pudding hot with golden syrup, honey or jam
Note
Spread the bread slices with apricot jam and sprinkle some cinnamon sugar over the pudding before you bake it, this will give a nice caramelised crust when it comes out of the oven ... the sky's the limit with Bread and Butter Pudding, so add any flavouring to the milk custard the you feel like ...
