Classic Bread Pudding with Butter

• heavy cream600ml ml
• large egg yolks↗8
• fine sugar175g g

  plus extra for sprinkling the pudding

• white bread↗16 slices slices

  crusts removed

• unsalted butter↗75g g

  soft, for spreading

• raisins↗100g g
• nutmeg↗¼-½ whole

  for grating

• ice cream

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the cream in a saucepan until boiling. Meanwhile, whisk the large egg yolks and fine sugar in a large bowl with an electric mixer until light and fluffy, about 3–5 minutes. Pour the hot cream into the eggs while whisking continuously, and once well combined, set aside.

2. 2

   Spread the unsalted butter on the bread and cut it into triangles. Place the pieces in a shallow baking dish about 20 × 26 × 5 cm, buttered side up, in three layers, sprinkling raisins and finely grating nutmeg over the bottom two layers, leaving the top layer plain. Pour the warm custard over, gently pressing the bread with your fingers so it soaks in. Let stand for at least 20 minutes before baking. The dish can be prepared a few hours ahead, chilled, and baked when needed.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Place the dish in a large roasting pan and pour in a kilogram of hot water so that it reaches about three‑quarters of the height of the dish's outer side. Bake for 20–25 minutes until the custard sets.

4. 4

   Remove the pudding from the water bath and generously sprinkle the top with extra sugar. Caramelize the top under a hot grill or with a torch – brown it heavily (a few charred edges add flavor), but be careful not to let it catch fire. Let the pudding rest for 5 minutes, then serve with your favourite ice cream – I love ice cream with mustard orange marmalade.