

Ingredients–
- 125 gm raisins, soaked overnight in liquor or orange juice
- 75 gm softened butter (can use more)
- 125 gm fine granulated sugar
- 10 slices thinly cut white bread
- 450 ml whole milk
- 150 ml single cream
- 3 – 4 eggs
- 1 tsp vanilla essence
- 60 gm sliced almonds
- Demerara sugar and cinnamon powder for topping
Method –
- Butter a 2 litre ovenproof dish
- Butter the slices of bread, cut into small pieces and place in the baking dish
- Sprinkle the sugar over the bread evenly
- Scatter the raisins over the sugar
- In a bowl, whisk together the eggs, milk, cream and vanilla till well blended
- Strain over the bread, press lightly with a spoon so that the custard soaks the bread
- Cover with a cling wrap and set aside in the fridge for at least an hour
- Preheat the oven to 160°C
- Sprinkle the Demerara sugar over the pudding, followed by cinnamon powder and almonds
- Place the dish in a water bath and bake for about 50-55 minutes