Traditional Bread and Butter Pudding
4 eggs
1 tbsp tablespoon sugar, plus extra 1 teaspoon, divided
1 tsp teaspoon vanilla essence
600 ml millilitres milk
1 tbsp tablespoon sultanas
1 tbsp tablespoon chopped walnuts
3 slices bread, buttered with crusts removed
1 tsp teaspoon ground cinnamon
Whipped cream or ice cream
1
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C).] If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
2
Beat the eggs with 1 tablespoon of the sugar, the vanilla, and milk. Strain the mixture into a lightly buttered aluminium drip pan. Add the sultanas and walnuts.
3
Butter the slices of bread. Cut the buttered bread into triangles and float them on top of the egg and milk mixture. Sprinkle the pudding with the remaining 1 teaspoon sugar and the cinnamon.
4
Bake the pudding over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until the custard is set.
5
Serve warm with whipped cream or ice cream.
Ingredients
4 eggs
1 tbsp tablespoon sugar, plus extra 1 teaspoon, divided
1 tsp teaspoon vanilla essence
600 ml millilitres milk
1 tbsp tablespoon sultanas
1 tbsp tablespoon chopped walnuts
3 slices bread, buttered with crusts removed
1 tsp teaspoon ground cinnamon
Whipped cream or ice cream