Bread and Butter Pudding
- 450 mlDlecta Premium Milk
- 375 mlDlecta Dairy Cream
- 250 gCaster Sugar
- ½ tspVanilla essence
- 3Egg yolks
- 100 gD’Lecta unsalted butter
- 400 gWhite sliced bread
- 50 gRaisins
Bring the milk, cream, sugar and vanilla essence to a boil.
Whisk the eggs and the egg yolks together.
Put a little of the boiling milk very slowly to the egg mixture whisking gradually.
Add almost half the milk to the mixture slowly.
Now add the egg mixture to the remaining milk mixture and keep aside.
Spread each bread slice with butter and cut in half.
Take a 8cm deep baking tray or a cake tin, line it with a parchment paper and arrange half the buttered bread slices slightly overlapping each other.
Sprinkle half the raisins over the top of the bread.
Pour half the milk egg mixture over the bread.
Layer the remaining buttered bread over this, sprinkle with the remaining raisins and pour over the remaining egg custard over the bread.
Let the custard soak in the bread for at least 1 hour.
Meanwhile, preheat an oven at 170°C.
Bake the bread pudding for 30 minutes until set.
Remove from the oven and let it cool to room temperature.
Chill in the refrigerator for at least 2 hours.
Remove from the fridge and cut in squares.Warm in the microwave before serving with vanilla ice cream.