6 Serves
90 Mins
Grease a pie dish with a small amount of butter.
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AmericanVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
94 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
206 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
14 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Remove the crusts from the bread slices and cut them into triangles.
Spread one side of each bread triangle with butter and arrange a layer in the bottom of the dish, buttered-side up.
Add a layer of sultanas over the bread and sprinkle with a pinch of cinnamon. Repeat these layers until all bread is used, finishing with a bread layer.
In a saucepan, gently warm the milk and heavy cream over low heat until it reaches a scalding point, ensuring it does not boil.
In a separate bowl, whisk the eggs with three-quarters of the sugar until the mixture is pale.
Slowly incorporate the warm milk and cream mixture into the eggs, stirring constantly, then strain the custard.
Pour the custard over the bread layers, sprinkle with nutmeg and the remaining sugar, and let it stand for 30 minutes.
Preheat the oven to 180°C and bake the pudding for 30 to 40 minutes until the custard is set and the top is golden brown.
9
g61
g17
g
American