Instructions
Step 1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
Step 2. Butter each slice of bread generously and cut into triangles.
Step 3. Arrange half of the bread in the baking dish, slightly overlapping the pieces.
Step 4. Sprinkle half of the raisins and sultanas over the bread.
Step 5. Add the remaining bread and top with the rest of the dried fruit.
Step 6. In a bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Step 7. Pour the custard mixture evenly over the bread, pressing the bread gently into the liquid.
Step 8. Let the pudding stand for 15 minutes to allow the bread to absorb the custard.
Step 9. Bake for 35–40 minutes, or until the top is golden brown and the custard is set.
Step 10. Remove from the oven and allow to cool for 10 minutes.
Step 11. Cut into portions and place in serving bowls.
Step 12. Pour chilled cream over the warm pudding and top with a scoop of vanilla ice cream before serving.
Storage and Reheating Tips
Store leftover bread and butter pudding in an airtight container in the refrigerator for up to 4 days.
Cover tightly with plastic wrap or foil to prevent it from drying out.
Reheat individual portions in the microwave for 30–60 seconds or warm in a 325°F (165°C) oven until heated through.
Store cream and ice cream separately and add them only when serving.
The pudding can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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