{"meals":[{"idMeal":"52792","strMeal":"Bread and Butter Pudding","strMealAlternate":null,"strCategory":"Dessert","strArea":"British","strCountry":"United Kingdom","strInstructions":"Grease a 1 litre\/2 pint pie dish with butter.\r\nCut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.\r\nArrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.\r\nGently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.\r\nCrack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.\r\nAdd the warm milk and cream mixture and stir well, then strain the custard into a bowl.\r\nPour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.\r\nPreheat the oven to 180C\/355F\/Gas 4.\r\nPlace the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.","strMealThumb":"https:\/\/www.themealdb.com\/images\/media\/meals\/xqwwpy1483908697.jpg","strTags":"Pudding,Brunch","strYoutube":"https:\/\/www.youtube.com\/watch?v=Vz5W1-BmOE4","strIngredient1":"butter","strIngredient2":"bread","strIngredient3":"sultanas","strIngredient4":"cinnamon","strIngredient5":"milk","strIngredient6":"double cream","strIngredient7":"eggs","strIngredient8":"sugar","strIngredient9":"nutmeg","strIngredient10":"","strIngredient11":"","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"25g\/1oz","strMeasure2":"8 thin slices","strMeasure3":"50g\/2oz","strMeasure4":"2 tsp","strMeasure5":"350ml\/12fl","strMeasure6":"50ml\/2fl oz","strMeasure7":"2 free-range","strMeasure8":"25g\/1oz","strMeasure9":"grated, to taste","strMeasure10":"","strMeasure11":"","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https:\/\/cooking.nytimes.com\/recipes\/1018529-coq-au-vin","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null}]}