There are two ways to make this pudding. My mother used to tear the bread and soak it in sweetened milk. Then she would add melted butter, eggs, raisins and nuts and bake it.
There is another way where the bread will be buttered and then cinnamon sugar will be added to it. It will be laid in a baking dish layer by layer and each layer would have a sprinkling of sultanas or raisins. After that a custard will be poured over it. When the bread is soaked, it would then be baked.
I love bread pudding and we would make it when there was a lot of bread left over.
8 to 10 slices of bread
300 ml fresh milk
50g butter
Butter each slice of the bread lavishly and break or slice them into small pieces and place in a mixing bowl. Add the milk and let the bread soak in the milk.
3 large eggs
5 tablespoons of caster sugar
1 teaspoon of vanilla extract
Half a cup of walnuts, broken into smaller pieces
Half a cup of raisins or sultanans
Butter a loaf tin. Heat the oven to 200 C.
Beat the eggs and sugar. Add the vanilla. Stir this egg mixture into the bread and milk mixture. Add the walnuts and raisins and mix well. Place into the loaf tin. Put a few dollops of butter over the top and scatter a little sugar.
Bake in the oven for 20 to 30 minutes.
Serve with honey and melted butter, brandy butter or a custard sauce.
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