Rose and pistachio bread and butter pudding
Bread and butter pudding is Matthew's 'death row' pudding. Here I've done my own take, adding some Middle Eastern exoticism to the supremely English comfort dish.
- 8 slices white bread, crusts removed, cut on the diagonal
- 50 g salted butter, softened
- 200 g Rose petal jam
- 2 whole eggs
- 300 ml whole milk
- 50 ml single cream
- 25 g caster sugar
- pinch saffron
- 2 tbsp pistachio nibs
- rose petals for garnishing
Grease the baking tin with butter. Preheat the oven to 180C
Butter the bread slices, spread with rose jam and cut into triangles, overlapping the slices on the baking tin.
Whisk together the eggs, milk, cream, sugar and saffron. Pour over the bread.
Scatter with pistachio nibs and bake for 30 minutes until golden. Serve immediately, garnished with rose petals.