• 15 mm x 3 thick slices sultanas bread, crusts removed

  • 150 ml Milk

  • 150 ml Cream

  • 5 large Eggs

  • 125 g caster sugar

  • 1 Vanilla Bean

  • 30 g unsalted butter soft


  • 1.

    Butter sultana bread and terrine mould, then lay bread into terrine mould

  • 2.

    Bring milk, cream and vanilla bean to the boil in a heavy-based pot, remove from heat and cool.

  • 3.

    Remove vanilla bean, split and scrape seeds into milk mixture.

  • 4.

    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).

  • 5.

    Preheat oven to 200 degrees Celsius and bring one litre water to the boil.

  • 6.

    Pour water into a small baking tray and gently rest terrine mould in water.

  • 7.

    Cook for 30 mins or until a wooden skewer can be inserted and removed cleanly.

  • 8.

    Remove from oven and bain-marie, cool for 10 mins.

  • 9.

    Cut pudding into portions and remove using a wide spatula, dust with icing sugar and serve.

  • 10.

    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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