- 10 x 8 Baking dish
- Butter unsalted
- 1 tsp Turbinado sugar
- 16 sl Sourdough bread
- 2 ea Cinnamon stick - crumbled
- 2 tbsp Ground nutmeg
- 5 fl oz Whole milk
- Blackberries - fresh
- Blackcurrant - fresh
- Blueberries - fresh
- Raspberries - fresh
- 1/4 cup Golden raisins
For The Vanilla Custard
- 4 ea Egg yolk, beaten
- 1 tbsp Cornstarch
- 1/4 cup Granulated sugar
- 20 fl oz Whole milk
- 1/2 tsp Vanilla extract
- Pre heat an oven to 375ºF. Grease an 8" x 10" baking dish well with the butter and sprinkle with the Turbinado sugar.
To Make The Custard
- Bring the milk to a boil in a saucepan
- In a heatproof bowl, combine the egg yolks, cornstarch and sugar, whisking until creamy and smooth.
- Slowly pour the hot milk onto the egg yolk mixture in a steady stream, whisking constantly.
- Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. Use the finger test to determine if the custard is ready by running a finger through the custard on the back of a wooden spoon.
- Remove from the heat and strain into a jug. Flavor with the vanilla extract.
For The Bread Pudding
- Butter each slice of bread and dip lightly into the custard. Lay the slices, overlapping in layers as you go.
- Sprinkle the fresh fruit and raisins over the bread slices, squishing a few randomly. That will get some of the juices into the bread slices.
- Sprinkle the cinnamon and nutmeg then pour the milk over the bread slices and fruit, followed by enough of the remaining custard for it all to get nice and moist. Raise the slices a bit to let the custard run in between.
- Bake for about 30 minutes until nicey golden. Remove from the oven and dust with confectioners sugar.
Tried this recipe?Let us know how it was!
As we approach fall and start to think about warming desserts, take advantage of the fresh fruits that are still coming with this bread and butter pudding topped off with Summer berries.Bookmark Me