2 croissants
2 white bread
2 wholemeal bread
(You can use all white bread or whatever leftovers you have if, but I like the combination and texture of all three)
100g melted butter (I like salted)
1/2 cup raisins
4 eggs
1 cup milk
1 cup cream
3/4 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Cut the bread into bite size pieces and drizzle 3/4 of the melted butter over the bread so that each bite of the pudding is nice and buttery, make sure to leave some for the topping. Sprinkle raisin over. I use both golden and normal.
Mix the rest of the ingredients in a jug and whisk until well mixed. Pour over the bread and press down with a spoon gently to make sure every bread is soaked through. Drizzle the melted butter over. I like sprinkling more raisins and a wee bit more cinnamon on top.
Bake for 30-35 minutes on 180 degrees until the pudding is set and not wobbly .
Vanilla Sauce 1 (Proper Sauce Recipe)
1/2 cup brown sugar
1 1/4 cups milk
1 egg
1 tablespoon flour
2 tablespoon butter
A pinch of salt
A dash of cinnamon
2 cm vanilla pod
1 tsp vanilla extract
Mix all the ingredients in a saucepan and heat over really low heat. Use a small whisk and continual stirring until mixture is thicken and coats the back of a spoon. Serve with the pudding
Vanilla Sauce 2 (A cheat's version)
300ml milk
2 tablespoon Bird's Custard Powder
1-2 tablespoon sugar (depending on the sweetness you desire)
1 teaspoon vanilla essence
1/2 vanilla pod
A tiny pinch of salt
Ok there are times when I am too lazy to make vanilla sauce from scratch so what I do is mix 1 tablespoon of sugar, custard powder and a tiny amount of milk to mix it into a smooth paste. Add into milk and simmer while stirring constantly.
Add your essence and scrape off half a pod of vanilla and mix well. Add 1 more tablespoon of sugar if your sauce is not sweet enough or add more milk of the sauce is too thick. Remember the sauce will thicken when cool.
