Ingredients5-8 slices wholemeal bread
Butter
Sugar
Ground cinnamon
3 tbsp raisins or sultanas
3 eggs
2 drops vanilla essence
2 tbsp sugar
450ml fresh milk
Method
1 Toast the bread and lightly butter each slice while still hot.
Cut into squares, rectangles or triangles (4 pieces per slice).
2 Arrange a layer of buttered toast on the base of shallow
ovenproof dish. Sprinkle with a little sugar (about 2 tsp should do)
and a dusting of ground cinnamon. Scatter 1 tbsp of raisins.
3 Repeat with another layer of bread/sugar/spices/raisins – until
the dish is almost full to the top.
4 Beat the eggs, vanilla and sugar together. Blend in the milk.
Pour this mixture over the bread, letting the bread soak it all in.
Set the pudding aside for 10 minutes.
5 Meanwhile, preheat the oven to 180 C . Place the bread pudding
dish in a shallow baking tray filled with about half an inch of hot water.
(this is called a bain marie or 'water bath' which allows the pudding
to cook gently so that the end result is a moist, rather than a dry
and overcooked, custard.)
6 Bake for 40-45 minutes or until the top is golden brown in colour
and the custard has set. Serve warm, if liked, with vanilla ice-cream.
