Bread & Butter Pudding

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READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak sultanas and currants in the rum for 1 hour.
  • Preheat oven to 180C degrees.
  • Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding.
  • Place it in the oven.
  • Butter the baking dish.
  • Butter the bread.
  • Cut into triangles and arrange in the dish, alternately with the fruit, until all are used.
  • In a bowl, whisk together the eggs and sugar until pale.
  • Heat the milk to boiling point and whisk into the egg mixture.
  • Add any remaining rum and the vanilla.
  • Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard.
  • Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set.
  • If the top browns too quickly, place tin foil over it to prevent burning.
  • Serve warm with ice cream or cream.
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