• Cooking Time: 40minutes
  • Servings: 6
  • Preparation Time: 40minutes


Another old family one, this reminds me of being younger and coming home to smell this wafting from the kitchen!


  • 50g Soft Butter
  • 10 Slices of White Bread, cut diagonally
  • 50g Raisins
  • 1/4tsp Cinnamon
  • 350mls Milk
  • 50ml Double Cream
  • 2 Large Free Range Eggs
  • 25g Sugar
  • 1tsp Vanilla Extract


  • Heat the oven to 180°
  • Grease a 1 litre pie dish with a little of the butter, spread each of the bread triangles with butter.
  • Cover the base of the pie dish with overlapping triangles of bread butter side up.
  • Sprinkle half the raisins evenly over the bread, then sprinkle with a little cinnamon.
  • Repeatthis layer one more time or until the dish is filled, finishing with raisins on the top.
  • In a saucepan gently heat the milk, DO NOT BOIL.
  • In alarge baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light, airy and pale in colour.
  • Pour the warm milk over the eggs and continue beating until all the milk is added.
  • Pour this mixture over the bread evenly.
  • Gebtly press the surface with your hand to press the bread into the liquid.
  • Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.
  • Bake the pudding in the oven for 40-45 minutes, until the surface is golden brown and the pudding is well risen. Serve Hot

Categories: Pudding 
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