This gem is taken from David's school dinners dessert platter
1. For the pudding: Pre-heat oven to 170°c, 325°f, Gas Mark 3.
2. Butter a large ovenproof baking dish. Spread the butter generously on one side of each slice of bread. Line bottom and sides of the dish with buttered bread, butter side down.
3. Mix the milk, eggs, sugar, raisins and sultanas, vanilla essence, cinnamon and salt, then pour over bread.
4. Place a few extra pieces of buttered bread on top, and press down to submerge them in the mixture.
5. Allow to stand for at least 30 minutes.
6. Cover, place in a bain-marie (place the dish in a roasting tin, half filled with water) and bake for 30 minutes.
7. Remove the lid and cook for a further 30 minutes until the top turns a deep-golden colour.
© The Foody UK & Ireland ‘http://www.thefoody.com’
1. For the custard: Split the vanilla pods lengthways scraping out the sticky seeds. Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).
2. Allow to stand for 15 minutes to allow the vanilla to infuse the milk.
3. Place the egg yolks and sugar in a bowl and beat until thick and creamy.
4. Remove the vanilla pod(s) from the milk and slowly beat the milk into the egg mixture. Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) , stirring constantly, until the custard thickens. (If the custard becomes lumpy then strain it). Serve hot or cold.
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