Sultana bread pudding

Sultana bread pudding

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Bread pudding was often made with a good loaf of white bread, sliced and the crusts removed. Often square loaves would be cut diagonally to produce triangles, for an attractive effect. I used to make this pudding for my father, who liked a ‘wee dram’, so I would add 2 tablespoons Scotch whisky to the milk. We all loved it.

Ingredients

Quantity Ingredient
3 1/2 cups milk
1 piece vanilla bean
or 1 teaspoon vanilla essence
1/4 cube butter, softened
8 slices french bread (centre portion, not the crusty end)
1/2 cup sultanas
3 eggs
or 5 egg yolks
75g caster sugar
1/8 teaspoon salt
grated nutmeg, to sprinkle

Method

  1. Preheat the oven to 180°C. Grease a 6-cup ovenproof dish.
  2. Scald the milk with the vanilla bean, if using. Simmer for 15 minutes. Cool, then discard the vanilla bean, if using, or add the vanilla essence.
  3. Meanwhile, butter one side of each slice of bread. Arrange the slices in the prepared dish, buttered sides down, sprinkling the sultanas between the layers.
  4. Beat the eggs or yolks with the sugar and salt and stir in the scalded milk. Pour over the bread. Let stand for 30 minutes.
  5. Sprinkle with nutmeg. Stand the dish in a roasting tin, pour in hot water to come halfway up the sides of the dish and bake for about 1 hour or until a knife inserted in the centre comes out clean. Serve warm.

Tip

  • Freshly grated nutmeg has the best flavour. Grate on the finest surface of the grater, or to save your knuckles, use a small rotary grater of the type often used for parmesan cheese.
Tags:
baking
bakery
margaret
fulton
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