Bread and Butter Puddings

Serves 4


Ingredients:

6 slices raisin bread
butter, to spread
3 eggs
2 cups (500ml) milk
½ cup (125ml) cream
2 tbsp caster sugar
1 tsp vanilla essence
demerara sugar, to sprinkle

Method:

• Preheat the oven to moderate 180°C (350°F). Lightly grease four 1 cup (250ml) ramekins.
• Cut the crusts off the bread and spread one side of each slice with butter, then cut into four triangles. Arrange six triangles at different angles in each ramekin.
• Place the eggs, milk, cream, caster sugar and vanilla essence in a bowl and whisk together well. Pour the mixture over the bread, pressing the bread down into the liquid. Leave for 2 minutes. Top up with any remaining milk mixture, then sprinkle with demerara sugar.
• Place the ramekins in a deep baking dish and fill the pan with enough boiling water to come halfway up the sides of the dishes. Bake for 25 minutes, or until the custard is just set. Serve the puddings hot with some ice cream.
  

Nutrition per serve:
Protein 14g;
Fat 29g;
Carbohydrate 52g;
Dietary Fibre 1.5g;
Cholesterol 209mg;
2138 kJ (511 cal)

Note: Try sprinkling grated chocolate over the egg and cream mixture for a decorative touch.