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COOK TIME
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SERVING SIZE
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45 mins
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8-12 Servings
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INGREDIENTS
Several slices of white bread
Butter, for buttering the bread and greasing the dish
100g raisins
Zest of an orange (Optional)
2 tbsp SIS Demerara Sugar
Custard
2 eggs
80g SIS Fine Grain Sugar
1/4 tsp salt
200ml whipping cream
200ml milk
1 tbsp vanilla extract
Methods
- Grease the baking dish.
- Take the slices of bread and butter them to make several sandwiches.
- Cut the sandwiches in half on the diagonal to create sandwich triangles.
- Arrange some of the sandwich triangles in a single layer in the baking dish, slightly overlapping.
- Scatter some of the raisins across the layer and the optional gratings of orange zest over top.
- Repeat the layer of sandwich triangles, raisins and zest until the layers are close to the rim of the baking dish.
- To make the custard, combine the eggs, SIS Fine Grain Sugar, salt, whipping cream, milk, vanilla extract.
- Pour the custard into the baking dish.
- Press the layers down slightly to encourage the sandwich triangles to soak up the custard.
- Leave the dish as is for about half an hour to about an hour.
- Preheat oven to 170-180°C.
- Dot some small pieces of butter on the pudding and springle over the demerara sugar.
- Bake in oven for about 35-45 min until golden and slightly puffed.
- Serve warm!
