One of the staples in the British diet is the dessert known as Bread and Butter Pudding. Enormously popular in the UK, and if you are cooking for a British expat, they go into raptures over it.
The recipe calls for Demerara sugar which is a large-grained, somewhat crunchy, raw sugar with origins in Guyana (a colony formerly called Demerara). It is rare to find it in Thailand, so just use brown sugar.
Cooking Method
Preheat oven to 180° C/160° C fan-forced. Grease a 5 cm-deep, 17 cm x 28 cm (base) baking dish. Whisk eggs, milk, cream, caster sugar, vanilla and cinnamon in a bowl.
Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas.
Pour egg mixture over bread. Sprinkle with demerara (brown) sugar. Bake for 30 to 35 minutes or until golden and set. Serve.
| Ingredients | Serves 6 |
| Eggs | 4 |
| Milk | 2 cups |
| Pure cream | 300 ml |
| Caster sugar | 1/4cup |
| Vanilla extract | 1 tspn |
| Ground cinnamon | 1/4 tspn |
| White bread, crusts removed | 8 thick slices |
| Butter, softened | 40 gm |
| Sultanas | 1/2 cup |
| Demerara sugar | 2 tbspns |
| Brown sugar as an alternative | |
