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Bread & Butter Pudding

Recipe Submitted By: bakingmad

A traditional pudding! Why not try using left over Panettone is this dish. Also can make individual ones and will take 15-20 minutes to cook.

8	Wholemeal Bread (Allinson) Crusts Removed And Buttered
2 tbsp	Mixed Peel Chopped
75 grams	Lexia Raisins
225 ml	Full Fat Milk
150 ml	Double Cream
55 grams	Golden Caster Sugar (Billington's)
1 tsp	Finely Grated Lemon Zest
3	Happy Eggs (Large Eggs)
2 tbsp	Demerara Sugar (Billington's)

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Preheat the oven to 180°C/fan 170°C/Gas 4.
Cut each slice of bread in half diagonally. Arrange one layer over the base of a 1.7 litre (3 pint) buttered oval baking dish.
Sprinkle with the chopped mixed peel and most of the raisins. Cover with the remaining buttered bread and top with the rest of the raisins.
Mix together the milk, double cream, Billington’s golden caster sugar and lemon zest.
Lightly whisk the eggs in a small bowl then whisk into the milk and cream mixture and pour over the bread.
Sprinkle over the Demerara sugar and bake for 20-25 minutes. It should be crunchy on the outside and soft inside.