Bread and Butter Pudding

8 thick, or 10 thin slices good, but stale, bread (I use my homemade sourdough here)

Approx. 1/2 C unsalted butter, softened to room temp., or spreadable consistency

weight or push the slices down into the liquid

weight or push the slices down into the liquid

Approx. 1/3 C sultanas (raisins)

Approx. 1/2 C apricot jam

2 C whole milk

3 eggs

1 tsp. vanilla essence (extract)

1/2 C sugar

Butter all slices of bread on both sides. Then spread the apricot jam on one side only of each slice. Butter sides and bottom of a deep casserole (about 2 quart).  Place one layer of bread into bottom, sprinkle with 1/2 the sultanas.  Place another layer of buttered bread on top and repeat the layering.  Add a third layer of buttered bread for the final layer.  

Mix together the milk, eggs, vanilla and sugar, stirring well to combine, then pour over the bread layers.  Let this sit for 45 minutes or longer, during which time you can weight the bread down into the liquid or press it down with the back of a spoon a few times. Make sure all edges are soaked so they don’t burn when baking. Meanwhile preheat the oven to 185 C, (375 F).  Bake for about 50 minutes, or until golden on top and knife comes out clean when inserted into centre of pudding.  Serve warm topped with more milk, cream or ice cream, or enjoy on its own.

Serves: 6-8

the proof of the pudding...

the proof of the pudding…