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Bread and Butter Pudding

Ingredients
1 loaf sourdough fruit bread 5 eggs 4 egg yolks 125g sugar small pinch nutmeg vanilla bean, split and seeds scraped 450ml milk 450ml cream 15g butter, melted

Method
1. Cut the fruit bread into 1cm thick slices and leave uncovered on the bench for a few hours to become stale (this helps the bread to absorb the custard). 2. Preheat the oven to 160C 3. Place the eggs, egg yolks, sugar, nutmeg and vanilla bean scrapings in a bowl and gently stir with a whisk until combined (try not to incorporate too much air as you stir). 4. Lightly brush the bread slices with the melted butter, then arrange then in a large, ovenproof dish, making sure the slices overlap. Carefully pour the custard over the top. Gently push any bread slices that have floated up back into the custard. Set aside for 15 minutes to allow the bread to soak up the custard. 5. Place the dish in a roasting tin and half fill the tin with water to create a water bath. Bake for 35 minutes. To check whether the pudding is cooked, shake the dish gently - the centre should have a slight wobble. Cook for a further 5-10 minutes if necessary. Remove the pudding from the oven and place under the grill to brown a little, if required. Serves 8-10.

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