Ingredients:
For the pudding
4-6 Bread slices
2 cups milk
3/4 cup white sugar
2 tbsp corn starch
1/4 tsp cinnamon pwd
1/2 tsp vanilla essence
2 tbsp each of raisins and walnuts
1 1/2 tbsp butter
For the Topping
1/4 tsp nutmeg pwd
1 tbsp brown sugar
2 tbsp butter
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Preparation:
Method
Grease a 8 inch pie dish. Trim the edges of the bread and cut into triangles. Apply butter on one side and keep the buttered side up and form two layers.
Sprinkle the cinnamon pwd and spread the raisins and walnuts on top of it.
For the custard- Mix the corn starch and sugar in some milk and boil the remaining. Add the corn starch mix to it stirring continuously while cooking to prevent scathing. Cool the custard and add the vanilla essence to it.
Pour the custard on the bread and press the bread to let it soak the custard. Sprinkle the brown sugar and nutmeg and put knobs of butter on top.
Bake it in a preheated oven for 20-25 mins at 180 C or till it's golden brown. Serve it hot/cold.
I personally liked it chilled.
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