Bread And Butter Pudding

• 3-5/8 ounces, weight Butter To Grease The Baking Dish And To Grease The Buns
• 12 whole Brioche Buns
• 1 ounces, weight Currants
• 3 Tablespoons Cinnamon Powder
• 1 cup, 8 tablespoons, 3/4 teaspoons, 1-3/8 pinches Whole Milk
• 3 tablespoons, 1 teaspoon, 2-1/3 pinches Double Cream
• 2 whole Eggs
• 1 ounces, weight Caster Sugar, Divided Use

1. Grease with butter a baking dish. Butter the top sides of the buns.
2. Arrange a layer of buns (or bread if you re not using buns), buttered-side up, in the bottom of the dish, then add a layer of currants. Sprinkle with a little cinnamon, then repeat the layers of bread and currants, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
3. Gently warm the milk and cream in a pan over a low heat, just to scalding point. Don't let it boil.
4. Crack the eggs into a bowl. Add 3/4 of the sugar and whisk until pale.
5. Add the warm milk and cream mixture to the eggs and stir well, then strain the custard into a bowl if neccesary. Pour the custard over the prepared bread layers and sprinkle with the remaining sugar and leave to stand for 30 minutes.
6. Preheat the oven to 180u0b0C.
7. Place the dish into the oven and bake for 25 minutes, or until the custard has set and the top is golden-brown.
8. This is really "comfort food"!

buns, cinnamon powder, milk, cream, eggs, sugar

Taken from tastykitchen.com/recipes/desserts/bread-and-butter-pudding/ (may not work)