6 slices raisin breadbutter, to spread
3 eggs
2 cups (500ml) milk
½ cup (125ml) cream
2 tbsp caster sugar
1 tsp vanilla essence
demerara sugar, to sprinkle
Method:
- Preheat the oven to moderate 180°C (350°F). Lightly grease four 1 cup (250ml) ramekins.
- Cut the crusts off the bread and spread one side of each slice with butter, then cut into four triangles. Arrange six triangles at different angles in each ramekin.
- Place the eggs, milk, cream, caster sugar and vanilla essence in a bowl and whisk together well. Pour the mixture over the bread, pressing the bread down into the liquid. Leave for 2 minutes. Top up with any remaining milk mixture, then sprinkle with demerara sugar.
- Place the ramekins in a deep baking dish and fill the pan with enough boiling water to come halfway up the sides of the dishes. Bake for 25 minutes, or until the custard is just set. Serve the puddings hot with some ice cream.
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