Bread and butter pudding is delicious served hot with cream. This one is just as good eaten cold. Perfect for breakfast the next day…In fact, I’m enjoying some right now!
1 sliced loaf of fruit toast (I used most of a 620g Fruitella rich cinnamon and port raisin loaf)
2 cups cream
3 tablespoons vanilla infused castor sugar
a few handfuls of currants
extra sugar, for topping
Preheat oven to 180. Grease a rectangular oven dish, and fill with two layers of buttered fruit bread, cutting slices in half to fit as required. Sprinkle over half the currants. Combine the eggs, sugar and cream, then pour over the bread. Top with remaining currants and a light dusting of sugar. Bake at 180 for 25-30 minutes or until firm.