Baguette & Butter Pudding

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Baguette (baton size)		1
Sultanas or raisins		70g
Butter		60g
Nutmeg powder		1/2 tsp
Milk		500ml
Eggs		3
Cinnamon powder		1/2 tsp
Double cream		80ml
Granulated sugar		40g
Vanilla extract		1/2 tsp

Method

Prep

40min

Cook

40min

Cut the baguette into slices and spread with butter on one side. Lay half the bread in an ovenproof dish.

Sprinkle over half of the sultanas, cinnamon and nutmeg. Repeat with the other half.

Put the milk,double cream and vanilla extract in a pan and warm gently.

Put the egg and 30g sugar into a separate bowl. Add the milk from Step 3 and stir well.

Pour Step 4 over the bread in the oven dish to cover completely. Leave aside for 30 minutes. Preheat the oven 180C.

Just before putting in the oven, sprinkle over the remaining 10g sugar. Bake for 40-45 minutes.

The top will be nice and crunchy and the inside will be soft and gooey - this has revived your dry baguette beautifully!

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