Cinnamon and Raisin Bread Pudding

Shopping list

• 400 g day-old white bread — torn into chunks

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• 500 ml whole milk

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• 150 ml double cream

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• 3 piece eggs — beaten

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• 100 g caster sugar

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• 2 tsp ground cinnamon

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• 1 tsp vanilla extract

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• 100 g raisins

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• 25 g unsalted butter — for greasing and dotting

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• 2 tbsp demerara sugar — for topping

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Step by step

1. 1

   Preheat the oven to 170°C (150°C fan).

2. 2

   Grease a 25 cm x 20 cm baking dish generously with butter.

3. 3

   Place the torn bread chunks into the prepared dish and scatter the raisins evenly over the top.

4. 4

   In a large jug, whisk together the milk, double cream, beaten eggs, caster sugar, cinnamon and vanilla extract until smooth.

5. 5

   Pour the custard mixture evenly over the bread, pressing down gently so that all the bread is soaked.

6. 6

   Leave to stand for 10 minutes to allow the bread to absorb the custard.

7. 7

   Dot the top with small pieces of butter and sprinkle over the demerara sugar.

8. 8

   Bake for 40– 45 minutes until the top is golden and the custard is just set with a slight wobble in the centre.

9. 9

   Allow to cool for 5 minutes before serving warm with custard, cream or vanilla ice cream.