Raisin Bread and Butter Puddings

Raisin Bread and Butter Puddings
  1. Melted butter or margarine to grease
  2. 1 ½ tablespoons butter
  3. 8 thick slices raisin bread, crusts removed
  4. 1 cup of milk
  5. 2 eggs
  6. 1 tablespoon caster sugar
  7. 1 teaspoon vanilla essence
  8. 2 teaspoons golden syrup
  1. Preheat oven to 190°C.
  2. Brush four 125ml (½ cup) ramekins or ovenproof dishes with the melted butter to grease.
  3. Spread the butter over one side of each bread slice.
  4. Cut each slice into 4 squares.
  5. Press 4 squares into each greased dish.
  6. Whisk milk, eggs, sugar and vanilla essence together in a medium jug.
  7. Place the dishes on a baking tray and pour half of the egg mixture slowly over the bread.
  8. Press another 4 bread squares lightly into each dish and pour remaining egg mixture slowly over the top so it soaks into the bread.
  9. Bake puddings in preheated oven for 20 minutes or until set. (They will puff up once cooked, then sink on standing.)
  10. Serve the puddings drizzled with the golden syrup.
Recipe by Anglicare North Queensland Limited.