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Bread & Butter Pudding
1 Bakers Delight Authentic Sourdough Vienna
1 cup sultanas
½ cup brandy
3 tablespoons butter at room temperature, plus extra for greasing dish
¾ cup caster sugar
300ml double cream
½ cup brown sugar for topping
whipped cream to serve
fresh berries to serve
Preheat oven to 180°C.
Soak sultanas in brandy and put aside for 15 minutes. Butter an oval baking dish. Slice a Bakers Delight Authentic Sourdough Vienna and cut each slice in half, on an angle. Spread bread with butter, arrange in the baking dish. Drain sultanas, retaining the brandy. Scatter with sultanas and set aside.
To make the custard, beat eggs and sugar together in an electric mixer (or with a hand-held beater) until sugar has almost dissolved and the mixture is pale and creamy. Beat in cream, milk and the brandy from the sultanas. Pour over pudding and allow to stand for 10 minutes. Sprinkle with brown sugar and bake in oven for about 40 minutes, or until custard is set and top is lightly browned.
Remove from oven and serve with fresh berries and cream.