those Brits, with their butter and their jesting!

I had "bread and butter pudding" for dessert at Tea & Sympathy, the British restaurant in Greenwich Village. Like a heart attack in a bowl! Bread pudding with raisins drowned in an entire cereal-bowl full of buttery custard sauce!

I found a recipe here.

Bizarrely, I also found a comedy article about bread and butter pudding, in which probably half of the humor is incomprehensible to Americans, and the rest of sort of cross-cultural, except for being a five-webpage-long fake recipe.

Splash-drop three high-tablespoons of cognac into a handmade mixing-bowl. Applique the currants. Leave them in there for three to six months to make sure they're completely exasperated. Meanwhile, slice your loaf thinly and let the slices breathe. We put them in a basket by the tennis court. For the custard, hob-heat your milk soupcons till they enquire. Wood-blend fifty grams of organic caster sugar. We wood-blend to Purcell. Though long-dead, his music soothes and thrills in just the right proportions. Leak approximately 2.5 millilitres of Madagascan vanilla essence. It's easily available in all good foodshops in Madagascar. Pour in the beaten eggs and fluff diplomatically till the custard's thoroughly relaxed.