Bread and butter pudding

Ingredients

8 thick slices stale bread
55g (¼ cup) butter or polyunsaturated spread
2 tsp ground cinnamon, (optional)
400ml (1 ⅔) cups milk
2 eggs
55g (¼ cup) sugar

To serve

Blueberries or other fresh fruits

Method

1. Lightly grease a 1 litre pie or baking dish.
2. Spread the butter or polyunsaturated spread on one side of each slice of bread and slice diagonally in half. Place a layer of bread, buttered-side up, in the base of the dish, then sprinkle with a little cinnamon. Repeat the layers of bread and cinnamon, until all the bread is used. Finish with a layer of bread.
3. Gently heat the milk in a pan over a low heat to scalding point. Do not boil.
4. Beat the eggs with three-quarters of the sugar and whisk until pale and frothy.
5. Add the warm milk and stir well, then pour the custard over the bread layers and sprinkle with the remaining sugar. Leave to stand for 30 minutes.
6. Heat the oven to 180°C (160° fan).
7. Cook for 30–40 minutes, until the custard has set and the top is golden brown. Serve with blueberries or fresh fruits.