Citrus Bread & Butter Pudding

Cooking time: 1 hr

SERVES: 4-6

Ingredients

- 1 loaf Sliced Bread
- 350ml Whole Milk
- 350ml Double Cream
- 5 Eggs
- 70g Caster Sugar (plus extra for topping)
- 2 tbsp Soft Brown Sugar
- 200g Raisins
- Butter (unsalted)
- 1 tsp Vanilla Essence
- 1 lemon zested

Method

- On a medium heat, bring the milk, double cream, and lemon zest to a low simmer.
- In a large bowl, whisk together eggs & sugar until fully combined.
- Slowly pour in the hot milk & cream whilst whisking continuously.
- Grease a large baking dish generously with unsalted butter, sprinkle in a handful of raisins and set aside.
- Butter each slice of bread before layering into the dish, top with more raisins, pour over your lemon custard and sprinkle with a generous coat of soft brown sugar, and caster sugar.
- Leave to sit for 20mins, then bake in the oven at 180ºc for 20 mins or until deep brown. You want the bitter, sweet and crunchy caramelised top as a contrast to the soft creamy lemon bottom.
- Serve family style, scooping into bowls and toping with fresh lemon zest and a drizzle of cream… enjoy!