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6 Serves
88 Mins
Preheat your oven to 230°C and prepare the pastry base by tearing the bread or baked dough into bite-sized pieces.
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Vitamin E
5 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
343 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
173 mg / 420 mgPhosphorus
445 mg / 1,250 mgPotassium
895 mg / 4,700 mgSodium
607 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
82 g / 50 gSaturated Fat
15 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
Spread the bread pieces in a baking dish and toast them in the oven until golden brown and crisp.
In a saucepan, heat the milk, heavy cream, and sugar until warm, then stir in vanilla extract.
Arrange the toasted bread in the baking dish, sprinkle with mixed nuts and raisins, then pour the warm milk mixture over the top.
Bake the pudding in the oven until the top is golden and the liquid is mostly absorbed.
38
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g53
g
American
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