HOW TO MAKE BREAD PUDDING

CINNAMON ROLL BREAD PUDDING

INGREDIENTS ⅓ cup raisins

⅓ cup chopped pecans

1 litre of milk

5 eggs

1 cup sugar

1 teaspoon vanilla extract

¼ cup butter or ¼ cup margarine, slices SAUCE 1⅓ cups whipping cream ½ cup sugar, divided 4 egg yolks

1 teaspoon vanilla extract

METHOD

Place the cinnamon roll pieces into greased 23 x 33cm baking dish.

Sprinkle the raisins and pecans over them.

In large bowl beat the milk, eggs, sugar and vanilla, until well blended. Pour mixture over rolls.

Cover and refrigerate overnight. Preheat oven to 180°C

Dot the mixture with the butter slices. Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.

Bake for 40-45 minutes or until bread pudding is set in the centre.

To make the sauce, heat whipping cream and ¼ cup sugar on top of a double boiler over simmering water.

Combine egg yolks and remaining ¼ cup sugar in a small bowl; beat until well blended.

Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.

Stirring constantly, cook 8-10 minutes or until it thickens slightly, and coats a spoon.

Remove from heat and stir in the vanilla.

Serve warm sauce over bread pudding.