Baked Bread Pudding with Sultanas Recipe Video

Mise en place

Mix the brandy with the sultanas in a small clean
dish. Cover and allow it to stand for an hour or two
Lightly butter an ovenproof dish
Butter the slices of bread and cut off the crusts. Then, neatly cut the bread into small triangle shapes. Arrange a layer of the buttered bread triangles in the bottom of the ovenproof dish. Sprinkle over half of the sultanas and add another layer of bread followed by the remaining sultanas. Top off neatly with a final layer of bread. Cover and put aside until required
Pre-heat the oven to 180°C (Gas Mark 4)

Method

Pour the milk into a heavy-based small saucepan
Cut the vanilla pod into half lengthways. Scrape the seeds into the milk and also add the pod (or, add a few drops of vanilla extract). Place on the hob over a low heat and bring almost to the boil
Meanwhile, break the eggs into a clean bowl, add the sugar and whisk together until light in colour
When the milk has almost boiled, carefully whisk onto the beaten egg and sugar to form a thin custard. Allow it to cool slightly and stir in the cream. Allow it to stand for 10 minutes or so to infuse the vanilla flavour into the custard
Pass the custard through a strainer lined with muslin to remove the vanilla seeds and pod (keep the pod for another use)
Pour the custard over the bread in the dish and allow it to soak for about 15 minutes
Make a bain marie with a large tray half filled with hot water. Place the pudding into the bain marie and place it in the oven. Cook for about 30 minutes until it is golden in colour and the pudding is just set. It should feel spongy when pressed with your fingers
Remove from the oven and take the pudding out of the bain marie. Lightly dust with icing sugar and serve immediately with hot custard
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