Your best Bread & Butter Pudding recipe?

[dudsville]

I've got 300ml double cream going spare. Been trying to work out what to do with it and have finally thought to make a bread and butter pudding but I can't decide on a recipe. I haven't made one in about 10 years! The recipe I'm thinking about has the following ingredients, what do you think?

3 eggs
1.5 cups milk
300 ml double cream
1/2 c white sugar (would demera be ok?)
3 tbsp butter
1 tsp vanilla extract (I wonder about using orange extract instead?)
the bread, obviously, I've got a mild sourdough
and I'm thinking of adding in some frozen cherries

I'd be really glad to hear about any tried and tested favourite recipes in your family - I plan to make this tomorrow.

I make one where I add lightly stewed rhubarb with added ginger wine and as well as buttering the bread I cover it with rhubarb and ginger jam and add ginger in syrup

It's delicious - your cherry addition sounds lovely.

I LOVE bread and butter pudding. Make a custard by heating the milk, cream and vanilla. In a separate bowl mix the egg yolks and sugar and then gradually add the milk/cream. Heat until it thickens a bit and then pour over the buttered, sliced bread. I usually use white sugar in the custard and then a bit of brown sugar and grated nutmeg on the top.

Cherries would be lovely but would they make it a bit wet?

Panettone for the bread. Orange curd (or lemon, if orange isn't available) as the butter. Left to go to room temperature before eating.

I normally use croissants but normal breads good too.
I would normally tear the croissant and do a layer at a time but with bread do a layer. Spread butter on each piece of bread. Sprinkle cinnamon. Them a tablespoon of sugar.
Repeat this until the bowl is 3 quarters full.

In a jug mix 5 eggs. With the milk and cream. Pour over the bread. Press down with a spoon till covered.
Then sprinkle a spoon or two of sugar on top. This will make the top crunchy and delicious.
Bake at 180 for about an hour and half till its deep brown.
Leave to stand for at least half an hour.

Panettone for the bread

I second this if you have one.

Otherwise add some marmalade with the butter and dried fruit/mixed peel which has been soaked in whisky or booze of your choice so its nice an plump before baking.

(I have to confess that I actually buy extra panettone every year - those £3.50 ones from Wilko - so I'll have some 'leftover')

(And so does my dad.)

My SIL does a cheats version. One packet of slightly stale hot cross buns or chelsea buns. Cover with tinned custard. Sprinkle spices and brown sugar on top. Cook in the oven until crispy on top. Et voila!

(I have to confess that I actually buy extra panettone every year - those £3.50 ones from Wilko - so I'll have some 'leftover')

Astonishingly I also slightly over buy on the pannetone each year, its a hardship having to convert it to B&B pudding

Thanks for these ideas everyone, I'm so glad I asked. I totally forgot that the ingredients made a custard so I've been reminded just in time! And yes, I must add cinnamon and sprinkle sugar on top!

I don't have rhubarb but I do have marmalade, will definitely do this, thanks.

I only have one panettone so won't be using it for this but I agree it's particularly fabulous so I shall try to remember this for next year.

Buttering the bread is something else I'd forgotten about thanks, and thanks again everyone!

I do a super easy one, butter teacakes & arrange in dish, put sultanas on top, whisk 3-4 eggs, a tablespoon of sugar per egg & milk, pour over the teacakes & bake.