If there was ever a more delicious way to use up any leftover bread than this classic British dessert dish, we’re yet to find. Full of spice and dried fruit, this Viking recipe is what every rainy Sunday evening needs.
1 day-old loaf of white bread, cut into 8-10 thick slices
2 tsp cinnamon
75ml double cream
2 large eggs
2 tbsp granulated sugar
Preheat the oven to 175°C, then butter a pie dish generously. Cut the crusts off the bread and butter each slice, then cut each slice diagonally in half.
Arrange the bread slices in the dish, buttered side up, overlapping as much as possible until the bottom of the dish is covered. Next, sprinkle over half the sultanas and 1 teaspoon of the cinnamon.
Repeat with a second layer, sprinkling over the remaining sultanas and cinnamon.
To make the custard, heat the milk and cream together in a pan until just at simmering point. In a mixing bowl, whisk together the eggs and sugar until light and creamy.
Gently whisk the warmed milk into the egg mixture, whisking thoroughly, then pour over the bread layers. Garnish with a grating of nutmeg and a scattering of brown sugar.
Bake in the oven for 30 to 40 minutes until the custard has set and the pudding is golden brown.