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6 slices White Bread or 6 bread rolls, sliced
Butter, enough to spread the bread
100 g Raisins
3 Eggs
2 cups Milk
4 tablespoons Sugar
1 teaspoon Vanilla Essence
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Nutmeg
Variations: For this recipe you can use Cranberries or choc chips instead of raisins.
for golden bread pudding
Generously spread butter onto each the slice of bread and cut into quarters. Arrange the slices butter side up into a greased, shallow oven-proof dish.
In a bowl mix together the eggs, milk, sugar, vanilla essence and cinnamon.
Pour the custard over the bread and scatter the raisins evenly throughout.
Leave to stand for a few minutes to allow the custard to soak into the bread.
Bake at 180C for approximately 45 minutes or until the custard is set and golden brown.
Sprinkle more sugar and cinnamon over the top before serving with vanilla custard or ice-cream.
Tip: This recipe also works with brown bread or high fibre bread.

Source: Nooitgedacht Farms
Prepared, Tried and Tested by Gina Underhill

Comments by Gina Underhill: Was a light and refreshing desert and I used whole wheat bread,what I liked it isn’t very sweet.And liked the dried cranberries

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