Warm Spiced Bread and Butter Pudding Recipe

Spread the softened butter evenly on one side of each bread slice, then cut the slices diagonally to form triangles.

Arrange half of the buttered bread triangles in the bottom of a greased 8-inch square baking dish, overlapping them slightly. Sprinkle the raisins, ground cinnamon, ground nutmeg, and orange zest evenly over this first layer.

Place the remaining buttered bread triangles on top of the spiced fruit layer, ensuring the buttered sides are facing upwards to get a crispy finish.

In a medium bowl, whisk together the eggs, granulated sugar, whole milk, heavy cream, and vanilla extract until the mixture is smooth and the sugar has completely dissolved.

Pour the egg mixture slowly and evenly over the layered bread, pressing down gently with a fork so every slice absorbs the liquid. Let the pudding stand at room temperature for 15 minutes before baking to soak.

Preheat your oven to 350°F (175°C) and bake the pudding for 35 to 40 minutes until the top is golden brown and puffy, and the custard is set but slightly jiggly in the center.

Remove the pudding from the oven and let it cool for 5 minutes. Dust with a light sprinkle of powdered sugar and serve warm with a scoop of vanilla ice cream or custard.