Butter sultana bread and terrine mould, then lay bread into terrine mould
Bring milk, cream and vanilla bean to the boil in a heavy-based pot, remove from heat and cool.
Remove vanilla bean, split and scrape seeds into milk mixture.
Whisk sugar and eggs well in a medium bowl and pour in milk mixture, whisking well. Pour mix over bread and rest for 10 mins (bread must rise to surface before cooking).
Preheat oven to 200 degrees Celsius and bring one litre water to the boil.
Pour water into a small baking tray and gently rest terrine mould in water.
Cook for 30 mins or until a wooden skewer can be inserted and removed cleanly.
Remove from oven and bain-marie, cool for 10 mins.
Cut pudding into portions and remove using a wide spatula, dust with icing sugar and serve.
Note: Panettone or croissants make an interesting change to this classical dish. This pudding stands on its own, but can also be served with caramel sauce, crème anglaise or ice cream.
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