Sultana bread pudding

Sultana bread pudding

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
875ml milk
1 piece vanilla bean
or 1 teaspoon natural vanilla extract
60g butter, softened
8 slices french bread
60g sultanas
3 eggs
or 5 egg yolks
75g sugar
pinch salt
nutmeg

Method

  1. Scald milk, then add vanilla bean, if using. Simmer for 15 minutes. Cool. Discard vanilla bean, if using, or add natural vanilla extract.
  2. Butter one side of each slice of bread. Arrange slices in a 1.5 litre casserole, buttered sides down, sprinkling the sultanas between the layers.
  3. Beat eggs or yolks with sugar and salt and add the scalded milk, stirring. Pour over the bread. Let stand for 30 minutes. Sprinkle with nutmeg. Stand casserole in a roasting tin of hot water and bake in a preheated moderate oven for about 1 hour or until a knife inserted in the centre comes out clean. Serve warm.
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