Bread & Butter Pudding

bread and butter pudding.jpg

It’s another favourite and a great way to use up leftover bread or fruit loaf.

Prep 15 minutes  |  Cook 2 1/5 hrs | Makes 6 servings

INGREDIENTS

  • 4 eggs

  • 1/4 cup caster sugar

  • 1 tsp vanilla bean paste

  • 1/4 tsp cinnamon ground

  • 2 cups milk

  • 300ml pure cream

  • 8 thick slices fruit bread

  • 40g butter, softened

  • 2 tbsp demerara* sugar

  • Sliced almonds, to serve

  • Camperdown Dairy Cream, to serve

Method

  1. Preheat oven to 180°C. Grease a 5cm-deep, 20cm x 20cm baking dish. Whisk together eggs, caster sugar, vanilla, cinnamon, milk and cream in a bowl.

  2. Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas. Repeat with remaining bread and sultanas.

  3. Pour egg mixture over bread. Sprinkle with Demerara sugar*. Bake for 30 minutes or until golden and set. Serve with Camperdown Dairy Real Cream and a sprinkling of sliced almonds.

*Demerara sugar is a type of cane sugar with a fairly large grain and a pale amber colour. It has a pleasant toffee flavour and can be used in place of brown sugar.

BakingEmma Hackett1 hour, Serves 6