Individual Bread and Butter Puddings Recipe

Step 1

Place a baking dish in the oven that can hold both of your bowls, add 1cm of water and then heat the oven to 180°C or 350°F.

Step 2

Butter the sides and bases of the bowls using butter wrapper.

Step 3

Spread butter on both sides of your stale bread.

Step 4

Cut your bread into triangles with a base of approximately 8cm.

Step 5

Layer in the bread alternating with the sultana and raisins making sure you have the pointy end of the bread pointing out of the bowl.

Step 6

Sprinkle over the remaining raisins.

Step 7

Mix together the cream, milk and vanilla and heat until steaming hot but do not boil.

Step 8

Whisk together the sugar and the egg yolks until it lightens in colour and becomes frothy whilst the milk mix heats up.

Step 9

Slowly pour the milk mix into the whisked egg yolks whicking all of the time.

Step 10

Place the bowls filled with the bread into the baking dish with water and pour over the custard or creme anglaise.

Step 11

Sprinkle over the cinnamon and brown sugar.

Step 12

Bake for 40 minutes or until crisp and nicely coloured.