Bread Butter Pudding
Prep: -
Cook: -
Servings: -
Bread butter pudding is a great winter dessert, topped with Demerara Sugar for an extra crunchy top.
Ingredients
- 12 slices fresh bread cut in halves and buttered
- 8 egg yolks
- 175g CSR Caster Sugar
- 300ml milk
- 300ml cream
- A few drops vanilla essence
- 50g sultanas/raisins
- 2 tbs CSR Demerara Sugar
- 1 Handfull almond slices
Method
- Preheat an oven to 180°C
- Lay four bread halves butter side down in a pie dish or small lasagne dish, approximately 20 x 20cm. Sprinkle with half the currants and sultanas and repeat to form layers. Finish with a layer of bread with the butter side up.
- Beat the eggs, CSR Caster Sugar and CSR Demerara Sugar together, then add the milk and vanilla. Pour over the bread and butter and sprinkle the top with grated nutmeg.
- Place the dish into a large roasting pan filled with water to come three-quarters of the way up the sides of the pie dish. Bake for 30 mins until golden brown and set. Sprinkle almond slices to serve
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