Wholemeal Bread & Butter Pudding

• Produce

  • 80 g Dried fruit

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Spread, dairy free
  • 1 tsp Vanilla paste/extract

• Baking & Spices

  • 50 g Caster sugar

• Bread & Baked Goods

  • 8 slices Stale wholemeal bread

• Dairy

  • 600 ml A2 milk

• Beer, Wine & Liquor

  • 4 tbsp Sherry

Found on fabfood4all.co.uk

Description

Ingredients

• 80g dried fruit (sultanas, raisins, currants)
• 4 tbsp sherry
• 8 slices stale wholemeal bread
• dairy free spread (for spreading)
• 600 mls a2 Milk
• 3 large eggs
• 1 tsp vanilla paste/extract
• 50g caster sugar

Directions

• Soak the dried fruit in the brandy or sherry until plump (overnight is good).
• Grease a large deep dish.
• Butter the slices of bread with the spread and cut into quarters.
• Whisk the eggs and then whisk in the milk, caster sugar and vanilla paste/extract.
• Dip each quarter slice of bread into the milk and with half the slices make a single overlapping layer in the base of the dish.
• Sprinkle on half the drained dried fruit.
• Make another layer of bread on top and sprinkle on the rest of the dried fruit tucking some in under the bread slices.
• Pour on the rest of the milk mixture and allow to rest for 20 minutes.
• Preheat the oven to 180ºC.
• Bake on the bottom shelf of oven for 40 - 45 minutes until golden.