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Bread and Butter Pudding

Bread & Butter Pudding


2 cups (500ml) milk
½ cup (4 fl oz) cream
1 teaspoon vanilla essence
4 eggs
½ cup (100g/3½ oz) caster sugar
10-12 slices stale white bread, crusts
  removed
1 cup (180g/6 oz) sultanas or raisins
1 tablespoon caster sugar, extra
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Serves 6-8



  1. Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding').



  2. Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture.



  3. Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas. Pour over milk mixture. Allow to stand for 15 minutes.



    4.
  4. Place casserole dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon.



  5. Bake at 180°C (350°F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.