This recipe is best with
Recipe Ingredient
- 500ml evaporated milk
- 50ml water
- 50ml coconut milk
- ½ tsp salt
- ¼ cup softened butter
- 150g French loaf, cut into 1cm slices
- ¼ cup sultanas
- ¼ cup cranberries
- 4 eggs
- 60g castor sugar
- Some grated nutmeg to sprinkle
- Some toasted cashew nuts
Instructions
- Butter one side of each slice of bread. Arrange the slices in a lightly greased ovenproof dish, with the buttered sides down, sprinkling the sultanas and cranberries between the layers.
- Beat eggs with the sugar and stir in milk, coconut milk, water and salt. Pour over the bread and let stand for five to 10 minutes.
- Sprinkle with cashew nuts and nutmeg. Stand the dish in a roasting pan. Pour in hot water to come halfway up the sides of the dish. Bake in a preheated oven at 180°C or until a knife inserted in the centre comes out clean. Serve warm. The pudding can also be served chilled.
