Ingredients

• 5ozs                                                       Anchor Butter (Unsalted), melted
• 1 loaf                                                     White Sandwich Bread (2 days old)
• 7 ozs.                                                     Granulated Sugar
• 10                                                           Eggs
• 4 cups                                                   Pasteurised Milk (heated)
• 3 tsp.                                                     Vanilla Essence
• 8 ozs.                                                     Raisins (soaked for 1 hour)
• 6 ozs.                                                     Anchor Butter (Unsalted)
• 3 ozs.                                                     Cinnamon Sugar
• 1 1/2 tbsp                                            Icing Sugar
• 1/2 cup                                                 Anchor UHT Whipping Cream

*Icing Sugar for decoration

Created by: Anchor Chef Ambassador, John Hazzard

Directions

1. Butter bread with Anchor Unsalted Butter, trim off the ends and cut into triangles.
2. Butter a baking dish, line dish with bread, sprinkle with cinnamon sugar and raisins. Continue layering and finish by sprinkling with cinnamon sugar and raisins.
3. On stove heat milk and half of the sugar.
4. Beat the eggs with the other half of the sugar.
5. When milk is heated, slowly add it to the egg and sugar mixture.
6. Strain the mixture into a container, then slowly pour it over the bread in the dish. Allow it to sit for one hour before placing into the oven.
7. Bake at 325°F until firm and golden brown.
8. Add icing sugar to the Anchor Whipping Cream according to desired sweetness and beat until firm. Once the bread pudding is cool, place on top. Serve and enjoy!