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This Bread And Butter Pudding brings back fond memories of my childhood. Although an English recipe, my Socottish mother would have none of that! This was a true comfort food...when I wouldn't eat or was feeling poorly, she would make this for me as a special treat.

Bread and Butter Pudding

Ingredients

1/2 an unsliced white loaf
butter for spreading
1/2 cup brown sugar
2 cups homo milk
1/2 cups dried fruit or other soft fruit
pinch of ginger, cinnamon and nutmeg

An oven proof dish/casserole

Method:

Slice the bread into 3/4 inch thick slices and remove the crusts. Then butter both sides and line thedish with the buttered bread.Sprinkle over the dried fruit

Sprinkle some brown sugar over that and add a cover of more buttered bread, covering all the fruit.

Poke the bread a few times and then slowly pour the milk over it,soaking the bread before adding more. When the bread is really sopping with milk sprinkle more sugar over the top and then a little cinnamon, ginger and nutmeg.

Bake at 275 f, for 1 3/4 hours until it rises up and the sugar caramelize s on top.

Serve hot with ice cream or cold with custard