Suitable for toddlers and older children
Makes 4 to 6 servings
Ingredients
• 8 slices white bread
• 2 tablespoons butter
• 1/4 cup jam (strawberry / apricot)
• 2 1/2 cups milk
• 3 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla essence
• 1/2 cup raisins / sultanas
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Method
1. Heat oven to 160°C (300°F).
2. On a chopping board, spread jam and butter on one side of the bread. Cut each
slice of bread into 4 triangles.
3. In a saucepan, heat milk on high heat until it starts to boil. Remove saucepan
from the stove.
4. In a large bowl, break in the eggs and whisk lightly. Add sugar and vanilla and
whisk until well mixed. Gently pour in half the hot milk, whisking at the same time.
Pour in the rest of the milk and whisk again, until well mixed. Set aside.
5. In a shallow ovenproof ceramic dish, arrange with half the bread triangles, jam-side
up so that they are slightly overlapping. Sprinkle half the raisins. Top the first
layer with the rest of the bread triangles and raisins.
6. Slowly pour the milk mixture over the bread triangles. Sprinkle the cinnamon
and nutmeg.
7. Put the ovenproof dish into a baking dish, and fill the baking dish halfway with
hot water.
8. Bake the pudding for 1 hour or until pudding is just firm and golden brown. Serve
warm.