Simply Eggcellent - which celebrates the versatility of eggs.
Bread and Butter Pudding is made from bread soaked in a simple egg custard - usually just eggs and milk or cream, and maybe some sugar. The fun comes with the extras that can be added - dried and fresh fruit, chocolate, alcohol, preserves, nuts and spices.
I sliced the bread thinly and made jam sandwiches, which I fitted into a small ovenproof dish, interspersed with a handful of sultanas. The baguette was quite thin, making it impossible to remove the crusts, so I arranged the bread with the crusts uppermost, so that they would make a crisp topping after cooking.
I poured the egg mixture over the bread and left the dish to stand for about an hour before baking, to allow the custard to soak into the bread. Before baking I sprinkled the top of the pudding with Demerara sugar and a grating of nutmeg. I baked the pudding in a bain marie, at 180C for 45 minutes.
Using jam to flavour this bread and butter pudding worked very well; together with the sultanas and sugar topping it was plenty sweet enough. The custard soaked bread was light and moist, with a lovely crisp crunchy topping made from the crusts on the slices of bread and the sugar.
As usual, it isn't good for food photography to take something out of the oven at 6pm, and need to get it photographed before it's eaten a few minutes later, so I apologise for the strange colour!
You can read all about Simply Eggcellent on the link above. I look forward to seeing how Dom, at Belleau Kitchen, develops the core theme of eggs over the coming months.