There are many food bloggers out there that will be in the same position as me at the moment and have a few too many leftover egg-yolks.

 My solution was to make a bread and butter pudding which sure helped me get rid of six of those yolks and gave me a much needed comfort food fix.

 Any bread will do, although stale bread is known to be more effective at soaking up the lovely custard. I used raisins instead of sultanas and pre-soaked them in whisky for half an hour to soften them up. I think this recipe would be lovely with  a chocolate liquer like Baileys added to the custard.

 Here is the basic recipe that I played about with.

 

Bread and Butter Pudding    

• 6 slices well buttered Bread/ one long thin baguette
• 50g/2oz Sultanas/ or raisins soaked in whisky
• 6 Egg yolks
• 25g/1oz Sugar
• 600ml/20fl.oz. Milk
• A little extra Sugar
• Grating of nutmeg
• tsp of cinnamon

1. Preheat the oven to 170C.  Grease a 7.5cm/3 inch deep ovenproof dish.

2. Remove the crusts from the buttered bread and cut into quarters (triangles or squares) or slice the baguette into thin slices. Reserve 4 quarters for the top and arrange the rest in layers in the dish, sprinkling the sultanas/raisins between each layer. Top with the reserved quarters.

3. In a saucepan, heat the milk to hot but not boiling. In a large bowl, mix together the egg yolks and sugar then add the hot milk, stirring well.

4. Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread. Gently push a plate onto the the top so that the liquid rises but doesn’t overflow. Leave to stand for 10 minutes.

5. Sprinkle with a little sugar, cinnamon and nutmeg and bake in the oven for 30-40 minutes until the top is browned and crispy.