Bread and Butter Pudding

Slow baking will produce a pudding with a smooth, velvety texture.

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Ingredients

2 tbsp butter, plus more for the pan		3/4 cup half-and-half
5 slices day-old white sandwich bread		1/3 cup sugar
1/3 cup raisins		1 tsp pure vanilla extract
3 large eggs		1/4 cup apricot preserves
1 1/4 cups whole milk		2 tsp fresh lemon juice

Prep: 15 min Total:

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1
Lightly butter an 8in (20cm) square baking dish. Butter one side of each bread slice. Cut each slice in half diagonally, and then again.
2
Sprinkle the raisins on the bottom of the baking dish. Top with overlapping bread slices, buttered sides down. Beat together the eggs, milk, half-and-half, sugar, and vanilla. Pour over the bread and let stand for at least 30 minutes.
3
Preheat the oven to 350°F (180°C). Place the dish in a roasting pan and add enough water to reach 1in (2.5cm) up the sides of the baking dish. Bake 30–40 minutes, until the center is barely set.
4
Meanwhile, bring the preserves, lemon juice, and 1 tbsp water to a boil in a small saucepan over medium heat. Strain. Brush the mixture over the top of the pudding. Let stand 5 minutes, then serve hot.

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