Amarula Bread And Butter Pudding - cooking recipe

Ingredients

500 ml milk
375 ml double cream
5 ml vanilla essence
40 g butter, melted
6 large eggs
200 g caster sugar
125 ml Amarula cream liqueur
6 small soft bread rolls
25 g sultanas, soaked in water and drained
100 g apricot glaze, warm

Preparation

In a pan, bring the milk, cream and vanilla essence to the boil.
Use a little of the butter to grease a large oval pie dish.
In a bowl, whisk the eggs and castor sugar until pale.
Gradually add the milk-cream mixture, stirring.
Add the Amarula Cream and strain through a fine sieve.
Cut the bread rolls into thin slices and butter them.
Arrange in the pie dish and sprinkle over the sultanas.
Pour the Amarula mixture over the bread. The bread will float to the top.
Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.
Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 - 50 minutes.
When the pudding is ready it should wobble very slightly in the middle.
Remove from the oven and cool a little.
Brush a thin coating of apricot glaze over the top of the pudding.
Prior to serving, dust with icing sugar. Serve warm.