Bread & Butter Surprise Pudding
8 slices white or brown bread
butter or butter
60 ml apricot jam
60 ml Safari Sultanas
2 extra-large eggs, beaten
60 ml sugar
500 ml milk
5 ml Moir’s Vanilla Essence
Preheat the oven to 180º C.
Spread the bread with butter or butter and then with the apricot jam.
Grease a pie dish well with butter or butter.
Cut the slices of bread diagonally in half. Arrange a layer of the halved bread slices in the bottom of the pie dish. Sprinkle with sultanas.
Beat the eggs, sugar, milk and vanilla essence together. Pour half of the milk mixture over the bread slices in the dish. Layer the rest of the bread slices on top. Pour the rest of the milk mixture evenly over this. Leave to soak for 20 minutes.
Bake for 30 minutes until the milk and egg mixture is well set.
Serve with cream, yoghurt or Moir’s Custard.
Serves 4 – 6