I've been craving the Ginger-Jam Bread and Butter Pudding from Nigella Bites for a few weeks now, and last night the stars aligned, as it were. I'd never really given bread puddings a thought before starting to seriously read cookbooks a few years ago, but this one is especially mouth-watering.
The ginger gives it a lovely warmth, the brown bread a wheaty base-note, the custard is a milky complement to the ginger -- more like a sauce, as it were, than a separate component, as it sort of insinuates itself between the little "sandwiches" -- the rum raisins make a pleasant fruity surprise, and the Demerara sugar on the top makes a crispy, sweet accent to the soft, custardy goodness.
It seems like the nuttier, heavier the brown bread is, the better, so go ahead and be "healthy" with the bread selection! although the ordinary wheat bread also works very well. I add a dash of vanilla to the custard, which doesn't go amiss, either.
Julia says, appreciatively, "Milk and pudding go good together --"