BREAD AND BUTTER PUDDING

This is another classic pudding which has seen a demise of late, probably due to the carbohydrate count.  But hey sometimes you have to overlook a little indulgence and enjoy a pudding like this which is comforting, fluffy and sort of custard-creamy like in texture.
This is the perfect pudding to make on Sunday after the farmers market as you have a good excuse to use up the left over (stale) bread.  I actually used old toast bread but brioche, old croissants, bloomer  (white )loaf all work fantastically in this sort of pudding.
It is best to make this a couple of hours a head of eating as it seems to settle down and taste even more delicious served warm.

serves 4-6

380ml cream                                                    80g sultanas, soaked in 50 ml rum, kirsch or a hot water
380ml milk                                                      30g butter, diced plus extra for greasing
1/2 tsp vanilla extract                                      200g bread or brioche (choose is yours)
4 free range medium eggs                               icing sugar for dusting
2 egg yolks
180g caster sugar

Method
To make the custard - in a saucepan, bring the cream, milk and vanilla to the boil.  Remove from the heat and let stand for a minute or two.  In a large bowl add the eggs, yolks and sugar and whisk together, then whisk in the hot creamy milk.  Set aside.

To assemble the pudding - butter the baking dish, pour in a layer of custard and scatter over the sultanas.  Cut the bread or brioche into 5mm thick slices.  Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish.  Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid.  Reserve the rest of the custard.

To bake the pudding - preheat the oven to 170C
Top up the dish with the remaining custard and dot with the butter on top.  Stand on a baking tray and cook in the oven for 30-40 minutes until the custard is lightly set (this will continue to cook on standing).

To serve - Preheat the grill to high, dust the surface of the pudding  with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze.  Add a final sprinkling of icing sugar before serving.