Bread And Butter Pudding With A Caramel Crust Recipe


500ml milk.
60ml white sugar.
pinch of ground nutmeg.
3 eggs.
5ml vanilla essence.
4 slices well-buttered bread, spread with apricot jam.
25g sultanas.
80ml brown sugar.
2,5ml ground cinnamon.


Preheat oven to 160°C.
In a bowl whisk together the eggs, white sugar, vanilla essence and nutmeg.
Warm the milk and whisk it into the egg mixture.
Set aside.
Lightly butter a baking dish and sprinkle with the sultanas.
Remove the crust from the bread and cut each slice into 4 triangles.
Arrange the triangles overlapping in the dish neatly.
Pour the egg mixture over.
Sprinkle the top with the brown sugar and ground cinnamon.
Bake for about 45 minutes or until set.
The top of the pudding should be caramelised and crispy.
Serve hot with custard or cream.