Bread and Butter Pudding with Papaya and Saffron

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250ml/9fl oz double cream
• 65ml/3fl oz milk
• 50g/2oz caster sugar
• 3-4 saffron
• 3 eggs
• a little butter
• 6 slices white bread
• 50g/2oz ripe papaya
• 25g/1oz pistachio

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Lightly butter a shallow baking dish.

2. Warm the double cream, milk and caster sugar in a saucepan until steaming but not boiling. Remove from heat, add the saffron and let it steep for 10 minutes.

3. Whisk the eggs in a bowl, then slowly whisk in the warm saffron cream mixture until smooth.

4. Spread butter over the bread slices and cut them into triangles. Layer the bread in the dish, scattering diced papaya between the layers.

5. Coarsely chop the pistachios. Sprinkle most of them over the bread, reserving a small pinch for garnish.

6. Pour the custard evenly over the bread and press gently so the bread soaks it up. Let stand for 15 minutes.

7. Set the baking dish in a roasting pan and pour boiling water into the pan until it comes halfway up the sides of the dish.

8. Bake for about 40 minutes until puffed and golden on top and set in the centre. The centre should reach 160°F (71°C) on an instant-read thermometer.

9. Remove from the water bath, sprinkle with the reserved pistachios and let rest for 10 minutes before serving. Pistachios and papaya are optional for a plainer version.