Bread and butter pudding

Ingredients for 6 servings:

• 90 g sultanas
• 4 tbsp brandy
• 30 g butter or oil
• 15 slices of toast or white bread
• 3 eggs, lightly beaten
• 300 ml cream
• 300 ml milk
• 1 tsp flavoring (vanilla)
• 90 g brown sugar
• 2 tbsp sugar (Demerara or brown)
• ½ tsp cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a 4 cm deep, 1.5 liter ovenproof dish with melted butter or oil. Preheat oven to 180°C. Soak the sultanas in the brandy until the mixture is completely absorbed. Brush the bread slices with the butter and cut them in half. Then arrange them overlapping and decoratively in the prepared ovenproof dish. Arrange the sultanas on top of the bread. Whisk together the eggs, cream, milk, vanilla, and sugar. Pour the egg mixture over the bread. Let stand for 10 minutes before baking. Finally, sprinkle with cinnamon and bake for about 40 minutes. If necessary, cover with aluminum foil for the first 20 minutes to prevent the bread from browning too quickly. Then remove the foil and bake uncovered for another 20 minutes, until the pudding is set. I didn’t use foil. Serve the pudding with custard and, if desired, with fruit and cream.