Bread and Butter Pudding

½ loaf French bread, sliced 1.5cm thick
100gm melted butter
6 large juicy dried peaches, thinly sliced
2 400g cans peach slices, drained
5 eggs
½ cup castor sugar
500ml milk
¼ cup sliced almonds
3 tbsp raw sugar
4 tbsp brandy
cream to serve

Paint bread with melted butter. Place ½ the slices butter-side down into bottom of oven dish. Sprinkle dried peaches over top and ¾ canned peaches. Arrange remaining buttered bread slices on top. Fill in the gaps with remaining peach slices.

Beat eggs and castor sugar together and stir in the milk. Pour evenly over the bread mixture. Push it all down and allow to stand for 10 mins. Sprinkle with almonds and raw sugar and bake 1-1 ½ hours.

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