Bread and butter pudding pretty much involves all the ingredients being combined in a bowl, baked in a cake tin until golden, puffed up and just set. With plenty of lemon zest added and served with berries, it is deliciously fresh while still tasting rich.
Ingredients
| 4 | Eggs |
| 200 ml | Milk |
| 200 ml | Cream, plus extra cream to serve |
| 1 cup | Caster sugar |
| 1 | Lemon, finely grated zest of 1 lemon |
| 8 slices | Crusty baguettes, 2cm slices (Main) |
| 20 g | Butter, softened |
| 1 cup | Mixed berries (Main) |
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Directions
- Preheat oven to 180C. Line an 18cm cake tin.
- In a large bowl, whisk together the eggs, milk, cream, sugar and lemon zest.
- Butter the baguette, then add to the bowl, combine to break up the bread and then let soak up the liquid for 30 minutes.
- Spoon the mixture into the tin and bake for approximately 40 minutes or until golden and just set. Serve with berries and cream.
