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Cotswold Bread and Butter Pudding

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Rob “The Cotswold Chef” Rees makes one of the best puddings in England’s Cotswolds. Pair this bread-and-butter pudding with a pint of English ale.

Makes: 6

  • 1 pint milk
  • 3 ounces sugar
  • 2 eggs plus 3 egg yolks
  • 1 vanilla bean, split open
  • 6 ounces raisins
  • 8 slices fruit-filled or plain bread
  • 3 ounces butter
  • 1 orange, zested
  • dash of vanilla vodka
  • pinch grated nutmeg


• Soak the raisins in the vodka for an hour. 

• Preheat an oven to 350 degrees. Slice the bread, remove the crust, butter each slice, and cut into triangles. In a bowl, whisk the eggs, yolks and sugar.

• Add the vanilla pod, nutmeg, orange zest and milk to a pan over medium heat and bring to a simmer. Pour the hot seasoned milk into the egg mixture and whisk, working quickly so the eggs don’t scramble.

• Sprinkle the bottom of a baking dish with the raisins and neatly arrange the buttered bread on top. Strain the milk mixture over the bread and bake in a water bath, about 45 minutes.

• Once golden and firm, remove from oven and sprinkle with superfine sugar.


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