Butterscotch Bread and Butter Pudding

Instructions

1. 1

   Preheat oven to 180°C. In a large mixing bowl, whisk together the bread, sugar, and salt.

   Tip: Use a mixture of white and wholemeal bread for a more interesting texture.

2. 2

   In a separate bowl, whisk together the eggs, heavy cream, melted butter, butterscotch syrup, cinnamon, and nutmeg.

   Tip: Make sure to scrape down the sides of the bowl when whisking the mixture.

3. 3

   Pour the wet mixture over the dry mixture and stir until the bread is evenly coated.

   Tip: Be gentle when mixing to avoid breaking the bread.

4. 4

   Pour the mixture into a 20cm x 20cm baking dish and smooth the top.

   Tip: Use a spatula to spread the mixture evenly and prevent any air pockets.

5. 5

   Bake for 25-30 minutes, or until the pudding is golden brown and set.

   Tip: Use a toothpick to check if the pudding is done.

6. 6

   Remove the pudding from the oven and let it cool for a few minutes.

   Tip: Use a spatula to carefully loosen the pudding from the dish.

7. 7

   Serve warm, dust with powdered sugar, and enjoy!

   Tip: This pudding is best served immediately, but it can be refrigerated for up to 24 hours.

8. 8

   Reheat the pudding in the oven at 180°C for a few minutes, or until warmed through.

   Tip: Serve rewarmed pudding with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

9. 9

   Store any leftovers in an airtight container in the refrigerator for up to 3 days.

   Tip: Reheat the pudding in the microwave or oven before serving.