BREAD & BUTTER PUDDING

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6

6 slices white bread

40g butter, softened

½ cup (80g) sultanas ¼ teaspoon ground nutmeg Icing sugar, to dust

VANILLA CUSTARD 1½ cups (375ml) milk 2 cups (500ml) cream

1/3 cup (75g) caster sugar 1 teaspoon vanilla extract 4 eggs

1 Preheat oven to 160°C/140°C fan. Grease a shallow 2-litre (8-cup) ovenproof dish.

2 Make vanilla custard.

3 Trim crusts from bread. Spread each slice with butter; cut each into four triangles. Layer bread, overlapping, in dish; sprinkle with sultanas. Pour custard over bread; sprinkle with nutmeg.

4 Place ovenproof dish in a large baking dish; add enough boiling water to come halfway up the side of the ovenproof dish.

5 Bake pudding for 45 minutes or until set. Remove pudding from baking dish; stand for 5 minutes before serving. Serve dusted with icing sugar.

VANILLA CUSTARD

Combine milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk eggs in large bowl; whisking constantly, gradually add hot milk mixture to egg mixture.