Bread and Butter Pudding (Without Eggs)

Ingredients

• 8 to 10 slices Bread – white bread, whole wheat, brown bread, about 350 grams of bread
• 3 cups whole milk
• 6 tablespoons raw sugar or regular white granulated sugar – adjust as per your taste
• 2 tablespoons cornstarch (heaped)
• 2 to 3 tablespoons butter – unsalted and softened, add as required
• 3 teaspoons vanilla extract (natural) or 1 teaspoon artificial vanilla essence
• 2 tablespoons golden raisins
• 1 tablespoon brown sugar – optional
• 2 pinches nutmeg powder or grated nutmeg
• 2 pinches cinnamon powder – optional

Steps

1. Butter a rectangular or round baking pan with softened butter. Medium to large ramekins may be used instead.
2. Butter all the bread slices evenly.
3. Cut the slices into small cubes, squares or rectangles.
4. Arrange the bread in the greased baking tray with the buttered side facing up.
5. Scatter half the raisins over the bottom layer, add another bread layer and finish with the remaining raisins. Set aside.
6. Heat the oven to 180° C/356° F for 15 minutes.
7. In another skillet or saucepan, whisk the milk, sugar and cornstarch together thoroughly with a wired whisk.
8. Put over low heat and simmer gently, stirring often, until the mixture thickens.
9. Keep stirring continuously so no lumps form.
10. When thickened enough to coat the back of a spoon, add the vanilla extract, cinnamon powder and nutmeg powder and mix the flavorings evenly through the custard.
11. Pour the eggless custard over the bread layers.
12. Dot the surface with some butter.
13. Scatter the brown sugar evenly over the top layer.
14. Bake in the preheated oven at 180° C/356° F for 35 to 40 mins, until the pudding is set and a toothpick or wooden skewer inserted in its center comes out clean.
15. The top layer will brown as well.
16. When the pudding is warm or cool, slice and serve.