Old Fashioned Bread and Butter Pudding

Cook Time 45

Resting Time 10

Total Time 55

Day-old bread (8–10 slices; white sandwich bread, brioche, or challah work well)
Unsalted butter (about 3–4 tablespoons, softened, plus extra for greasing)
Whole milk (2 cups)
Heavy cream (1 cup; or use more milk for a lighter version)
Eggs (3 large)
Granulated sugar (1/3–1/2 cup, to taste)
Vanilla extract (1–2 teaspoons)
Ground cinnamon (1/2 teaspoon)
Freshly grated nutmeg (a pinch or two)
Raisins or sultanas (1/2 cup; optional but traditional)
Zest of 1 lemon or orange (optional, for brightness)
Demerara or caster sugar (1–2 tablespoons for sprinkling on top)

Prep your dish: Heat the oven to 350°F (175°C). Butter a medium baking dish (about 8x10 inches or similar).
Butter the bread: Lightly butter each slice on one side. If using a soft, enriched bread like brioche, go easy on the butter—it’s already rich.
Cut and layer: Cut the bread into halves or triangles. Arrange a layer of bread, buttered side up, in the dish. Scatter some raisins and a little zest, if using. Repeat with another layer, tucking in the fruit so it’s evenly spread.
Warm the dairy: In a saucepan, gently heat the milk and cream until steaming but not boiling. Take off the heat.
Whisk the custard: In a bowl, whisk the eggs, sugar, vanilla, cinnamon, and nutmeg. Slowly pour in the warm milk mixture, whisking steadily so the eggs don’t scramble.
Soak the bread: Pour the custard evenly over the bread. Use the back of a spoon to press the top lightly so everything gets a chance to soak.
Rest: Let the dish sit for 20–30 minutes. This helps the bread absorb the custard and prevents a dry pudding.
Top and bake: Sprinkle the top with a little demerara or caster sugar. Bake for 35–45 minutes, until puffed, set in the middle, and golden on top. A slight wobble in the center is fine.
Cool slightly and serve: Let it rest for 10 minutes before serving. Spoon into bowls and add cream, custard, or ice cream.