D0 9e D0 B1 D2 91 D1 80 D1 83 D0 Bd D1 82 D1 Preheat oven to 180°c 350°f (all oven types) egg mixture: place eggs in a large bowl, whisk briefly. add remaining egg mixture ingredients and whisk. soak bread: add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Preheat an oven to 170°c (350°f). layer the bread and raisins in a greased 8×8 baking dish. beat together the milk, eggs, sugar, and vanilla until well combined. pour the egg mixture into the baking dish. push the bread down into the egg to help it absorb the egg mixture.
D0 9a D0 Be D0 Bb D0 B8 D1 87 D0 B5 D1 81 D1 82 Directions. preheat the oven to 350 degrees f (175 degrees c). grease a 9 inch round pie dish or cake pan. butter bread on both sides and cut into triangles. arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles. sprinkle with 1 2 of the sugar and 1 2 cup currants. Preheat oven to 350f 180c. sprinkle a tablespoon or two of demerara sugar on top and when oven is heated place pudding into the oven and bake for 30 minutes, or until the top is golden brown, the internal temperature should be a minimum of 170f 77c, the inside of the pudding should be set but still have a slow wobble. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to. Pour over the top of the bread pudding. wrap the pan and place in the fridge for 2 hours or overnight, if wanted for breakfast. when ready to bake, preheat the oven to 350 °f. bake the bread and butter pudding in the oven for 50 60 minutes, until the interior is cooked and a knife inserted comes out clean ( i like to test that it’s at least.
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