RUSTIC BREAD AND BUTTER PUDDINGS
cob of pasta dura bread unsliced,4 free range eggs,2tsp vanilla extract,250ml cream,1 tsp cinnamon,1/4cup caster sugar,whole nutmeg for grating,1/4cup sultanas
roughly chop loaf of bread into cubes leaving the crust on. In a separate bowl whisk the eggs,cream,vanilla and sugar with a fork. In a large bowl add the bread and sultanas and pour over the egg mixture with hands turn and coat the bread and allow to soak for 10 minutes. Grease a muffin tray well and using hands fill each pan right up to the top with the bread mix. This is a rustic look bread and butter pudding so don’t be too neat with it. Any crusts on the top will crisp well when they cook.Bake in a preheated oven at 175°C for 20 minutes. Serve while still warm with maple syrup and a dollop of thickened cream. Eat at any time of the day or night. If your lucky enough to have any left overs store them in an airtight container in the fridge.