FCD: Freezer Stash Bread & Butter Pudding

Serves: 4 adults + 2 children

A classic, comforting bread & butter pudding with raisins, cinnamon and a rich vanilla custard.

Ingredients

From the freezer

• 4 egg yolks + 1 whole egg, thawed

• 300ml double cream, thawed

• 8–10 slices white bread, thawed (I used gluten free)

From the fridge

• 300ml milk

• Butter, softened (for spreading)

From the pantry

• 75g caster sugar

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 2 tbsp granulated sugar (for the topping)

Method

1. Prepare the bread

Heat the oven to 160°C fan. Lightly butter each slice of bread. Cut into triangles. Arrange half the bread in a buttered baking dish. Scatter over half the raisins and a little cinnamon. Repeat with the remaining bread and raisins.

2. Make the custard

Whisk together:

• 4 egg yolks

• 1 whole egg

• Caster sugar

• Vanilla

Warm the milk and double cream together until just steaming (don't let it boil). Slowly pour onto the eggs, whisking continuously.

3. Assemble

Pour the custard evenly over the bread. Gently press the bread down so it absorbs the custard. Leave to stand for 20–30 minutes. This step makes a huge difference - it gives the frozen bread plenty of time thaw and soak up the custard.

4. Bake

Sprinkle with:

• Demerara sugar

• A little extra cinnamon

• A grating of nutmeg (if using)

Bake for 40–45 minutes until:

• The custard is just set.

• The top is golden.

• The edges are lightly crisp.

5. Serve

Leave to stand for 10 minutes before serving. Lovely served with:

• Cream

• Custard

• Ice cream

...or simply on its own!

Top Tip:

If your frozen double cream has separated slightly after thawing, don't worry. Give it a really good whisk before warming it with the milk, and it'll come back together beautifully in the custard.

Also, I created this dish using 4 yolks + one egg because that's what I had in the freezer - it's also absolutely fine to just use 3 medium eggs.