I was supposed to pop this recipe up on to my blog over a month ago, but as per usual I got ‘sidetracked’ and, when I say that I mean I have been and still am on holiday! I am currently editing this post in a cozy log cabin in Yosemite – the perfect place to be thinking about satisfying comfort food.
This is the pudding I get asked to make most frequently … a long time favourite with family and friends. It is such a simple recipe which requires very few ingredients and yet is amazingly delicious.
Unfortunately for my celiac and gluten intolerant friends you’ll have to wait until another post for a recipe which will suit you better
It is an incredibly cheap and easy dessert to make and over the years I think that I have just about ‘perfected’ this sweet and satisfying pudding.
The only problem I have is that every time I make it, the pudding is eaten before I get a chance to take a photo!
1 loaf of white toast sliced plain bread, crust removed
60 g softened butter
3/4 cup caster sugar
150 ml milk
4 eggs, lightly beaten
3/4 cup of sultanas
1/4 cup Cointreau
1 tsp vanilla essence
2 tsp of cinnamon
- Spray casserole dish with oil.
- Marinade sultanas in cointreau.
- Butter one side of each slice of bread. (crusts removed)
- Beat cream, milk, eggs, 1/2 cup caster sugar and vanilla essence together.
- Place one layer of buttered slices of bread in casserole dish. Buttered side up.
- Sprinkle sugar, cinnamon and sultanas on bread layer.
- Repeat breaď and sugar layers until ingredients finished.
- Pour cream mixture over bread, push down the bread whilst pouring cream mixture on.
- Sprinkle top layer with cinnamon.
- Allow to stand for 30 mins.
- Turn fan forced oven to 150 C degrees.
- Cook pudding in the oven for 40 mins until risen and golden on top.
- Serve with custard or/and cream.
Yum, yum – enjoy ☺