Bread and Butter Pudding

Well while we're at it, you may as well have this recipe too; just the thing to accompany your spiced hot chocolate

Bread and butter pudding is very useful for using up stale bready things, anything from a standard loaf to leftover croissants or brioche, and is also extremely good made with things like teacakes or cinnamon buns.

It makes quite a spectacular pudding - beautifully crisp topping and a light fluffy custardy innards, with minimal effort, just as good for a dinner party as for a post shopping recovery snack!

Serves 4-6

About 10 slices bread (or an equal quantity of whatever bready thing you're using)
salted butter
400ml milk (semi skimmed or full fat)
100ml double cream
3oz/75g caster sugar
4 eggs
finely grated zest of 1 lemon
a sprinkling of freshly grated nutmeg
optional - fresh or frozen berries or dried fruit (currants are particularly good)

Pre-heat the oven to 180C/gas mark 4
I used a 23cm diameter and 5cm deep baking dish for the above quantity

Melt the butter and brush one side of the bread with it (you can also spread it un-melted, but brushing on is way quicker).

Brush your dish with melted butter too and then cover with a layer of bread, butter side down.

Paint with butter and top with a sprinkling of fruit.

Repeat; you should get another layer of bread, then fruit, then bread.  Butter the final layer with particular care, leave no spot un-buttered, this is the secret to the lightest crispiest top to your pudding.

In a jug or bowl, mix the other ingredients and whisk well.

Pour over the bread and bake for 30-40 mins until puffy, golden and crisp.

This is best served hot, but is still delicious cold - the leftovers (if there are any) make for an excellent breakfast.