Vanilla Bread and Butter Pudding

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use an oven thermometer for accuracy.

2. 2

   Cut the stale bread into 1cm cubes and place in a large bowl.

   Tip: Use a serrated knife for clean cuts.

3. 3

   In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, and nutmeg until well combined.

   Tip: Use a hand mixer or whisk for best results.

4. 4

   Add the unsalted butter to the dry ingredients and mix until crumbly.

   Tip: Make sure to scrape the sides of the bowl.

5. 5

   Pour in the heavy cream, milk, and vanilla extract, and stir until the mixture is well combined.

   Tip: Use a spatula for smooth strokes.

6. 6

   Add the cubed bread to the mixture and stir until the bread is evenly coated.

   Tip: Use a gentle touch to avoid breaking the bread.

7. 7

   Transfer the mixture to a 20x20cm baking dish and cover with aluminum foil.

   Tip: Make sure the foil is tight and even.

8. 8

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

   Tip: Check for doneness by gently jiggling the dish.

9. 9

   Remove the foil and bake for an additional 5-10 minutes or until the top is lightly browned.

   Tip: Keep an eye on the pudding to avoid burning.

10. 10

    Remove from the oven and let cool for 10-15 minutes before serving.

    Tip: Serve warm or at room temperature.

11. 11

    Serve the bread and butter pudding warm, topped with your choice of whipped cream or ice cream.

    Tip: Optional, but highly recommended.