Raymond Blanc's Bread and Butter Pudding Recipe - The Oxford Magazine
This Raymond Blanc's Bread and Butter Pudding recipe is a delicious way to use up any leftover bread. It is such a classic dessert!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theoxfordmagazine.com.
Ingredients
- 380ml double cream
- 380ml milk
- ½ tsp best vanilla extract or vanilla syrup
- 4 organic/free-range medium eggs
- 2 egg yolks
- 180g caster sugar
- 1 pinch sea salt
- 30g unsalted butter, diced, plus extra to grease
- 80g sultanas, soaked in sugar syrup for 30 minutes
- 200g bread or brioche
- icing sugar for dusting
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