Bread and Butter Pudding (Irish)

A homey dessert, bread and butter pudding has been showing up in recent years, with various refinements, on menus at good restaurants all over Ireland. This is a traditional version.

2 Tbsp. butter
8 thick slices from a Pullman loaf or another good quality white bread, crusts trimmed
½ cup sultanas (75 g)
2 Tbsp. candied orange or lemon peel, minced
¾ cup sugar (150 g)
½ tsp. ground nutmeg
½ tsp. ground cinnamon
2 eggs
1 cup cream (240 mL)
3 cups milk (720 mL)
1 tsp. pure vanilla extract
2 Tbsp. brown sugar

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Butter the bread on one side, then break each slice into large pieces. Put into a 2 qt (2 L) rectangular baking dish, then mix in the sultanas and orange or lemon peel.

In a small bowl, mix one-quarter of the white sugar, the nutmeg, and cinnamon, and then sprinkle the mixture over the bread.

In a small bowl, lightly beat the eggs with the remaining sugar; then whisk in the cream, milk, and vanilla extract. Pour the mixture over the bread, and then dust the top with brown sugar.

Bake for 50-60 minutes, or until all the liquid is absorbed and top is golden brown.

Makes 6 servings.