Bread and Butter Pudding
Time to prepare: 25 minutes
Time to cook: 45 minutes
- 300ml whole or semi-skimmed milk
- 300ml double cream
- 1 vanilla pod
- 1 orange
- 4 cardamom pods
- ¼ tsp ground cinnamon
- 3 large eggs
- 80g golden caster sugar
- 12 slices of white bread
- 100g butter
- 4 tbsps demerara sugar
- Heat the oven at 160°C fan.
- To make the custard, in a saucepan, add the zest from the orange, cut the vanilla pod lengthways and scrape out the seeds before placing the pod in the pan, crush the cardamom add into the pan, then add the milk, cream, and cinnamon. Bring to a simmer.
- In a bowl, whisk the eggs with the sugar until it becomes a pale and smooth paste.
- Slowly pour the milk mixture over the egg mixture, whisk constantly until smooth and place back in the pan. Cook for an extra 2 minutes at a low heat.
- Lightly butter the sides of the baking dish.
- Cut the crust off the bread, then using the remaining butter, coat one side of each bread slice with butter. Then cut each slice into triangles.
- Arrange a layer of bread in the dish (butter side up), then repeat the process with the remaining bread until all slices are used.
- Pour the custard into a jug, passing through a sieve to remove any hard pieces.
- Pour the custard over the bread into the dish, finish with a sprinkle of the demerara sugar.
- Place in the oven for 30 to 40 minutes or until the custard has set and the top is golden.
- Preferably use a bread that is already 2 or 3 days old.
- You can adjust the spices to match your taste preference.
- If you would like to add sultanas, add a hand full of them into the milk and cream and blitz them with a hand blender.
Sylvain Gachot – Freelance chef
Sylvain grew up in a family vineyard in St. Emilion, Bordeaux, France. His passion for cooking emerged at an early age and was very much influenced by the food and wine from the region. He decided to start his career by learning the trade in a Catering CollegeAfter graduating, Sylvain got to develop his skills in a classic French restaurant. But this was not enough for him. He wanted to travel the world and improve his English at the same time.
In 2009 Sylvain joined the kitchen brigade at Lainston House near Winchester. He has worked his way through the ranks to become Senior Sous Chef. In 2015 he was given the opportunity of managing a new project at Lainston House – the Exclusive Cookery School. Sylvain was involved in planning the course schedule, creating menus, doing research on competitors, ordering all the equipment and actively promoting the cookery school. He has enjoyed the time there teaching and sharing his knowledge about food and cooking with many guests and colleagues. Sylvain has been involved in many projects creating bespoke menus for people with specific requirements and restrictions and enjoyed the process of researching and developing recipes.
When he is not keeping busy in the kitchen, you can find him in his garden, attending to tomatoes, courgettes and strawberries and looking after the flowers.