BREAD PUDDING

Makes one 20-cm (8-in) square cake

Whenever my mum makes sandwiches for a party, she will also make bread pudding from the bread crusts, which she trims from the sandwiches. Bread pudding is good on its own, but can also be served with custard. To add some crunch to the bread pudding, roasted sliced almonds can be sprinkled over as garnish.

Sliced white bread 200 g (7 oz)
Raisins 2 Tbsp
Sugar 2 Tbsp
Grated nutmeg ½ tsp
Milk 300 ml (10 fl oz / 1¼ cups)
Egg 1
Vanilla extract ½ Tbsp
Brandy 1 Tbsp

1.   Grease a 20-cm (8-in) square baking tin with butter.

2.   Line pan with half the number of slices of bread. The bread can be sliced to fill the tray.

3.   Sprinkle half the raisins, half the sugar and half the grated nutmeg over, then cover
with remaining slices of bread, followed by remaining raisins, sugar and nutmeg.

4.   Pour milk into a bowl and add egg, vanilla extract and brandy. Mix thoroughly. Pour
mixture over bread and leave it to soak for 45 minutes.

5.   Bake pudding in an oven preheated to 160°C (325°F) for 30 minutes.

6.   Unmould pudding onto a large serving plate. Slice and serve warm.

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EURASIAN HERITAGE

Cooking