Bread and Butter Pudding




  1. Preheat oven to 160ºC (320ºF). Butter the bread slices, spread half with marmalade and sandwich with remaining slices.
  2. Cut in half and arrange in 2 x 3 cup-capacity (750ml) ovenproof dishes. Place the milk, cream, eggs, caster sugar and vanilla bean and seeds in a bowl and whisk to combine. Stir in the currants and pour over the bread. Allow to soak for 1–2 minutes. Sprinkle over the Demerara sugar and place in a large deep baking dish. Add enough boiling water to come halfway up the sides of the dishes. Bake for 1 hour 5 minutes or until just set. Serve with custard. Serves 6.

Recipe sourced by Donna Hay