Bread and butter pudding

Ingredients

12 thick slices sourdough bread, crusts removed
90g butter, at room temperature
90g (1/2 cup) sultanas
80g (1/2 cup, lightly packed) brown sugar
6 eggs
500ml (2 cups) milk
1 x 300ml ctn pouring cream
1 tsp vanilla essence
Pinch of ground cinnamon
Icing sugar, to dust
Vanilla ice-cream, to serve

 

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Method

1. Spread both sides of the bread lightly with butter. Cut each slice into 4 triangles.
2. Arrange half the bread over the base of a 3L (12-cup) capacity ovenproof dish. Sprinkle with half the sultanas and half the sugar. Arrange the remaining bread on top. Sprinkle with the remaining sultanas and remaining sugar, reserving 1 tablespoon of sugar.
3. Preheat oven to 180°C. Whisk together the eggs, milk, cream, vanilla and cinnamon in a large jug. Pour the egg mixture over the bread. Press down gently to cover the bread completely. Set aside for 20 minutes to stand.
4. Sprinkle the pudding with reserved sugar. Bake in oven for 45 minutes or until golden and set. Set aside for 20 minutes to cool. Dust with icing sugar. Serve with ice-cream.