RAISIN BREAD PUDDING....with baileys cream sauce.
(a new twist on bread and butter pudding)

1x 560 gram loaf raisin bread
6 eggs
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, melted
2 cups milk
2 cups thickened cream
2 cups sultanas
1 cup chopped walnuts, optional


Preheat the oven to 180 c. lightly grease 9 x 13 baking dish.

slice all the bread except the 2 end crusts, into 1-inch cubes. If you can't get a 560 gram loaf, you need 12 cups bread cubes, loosely packed.

spread the cubes across 2 large baking trays. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. remove from the oven and let the bread cool completely.

in a large bowl, using an electric mixer, beat together the
eggs, sugars, cinnamon, mixed spice, and salt.

add the vanilla, butter, milk and cream and beat until well combined.

pour the toasted bread, nuts and sultanas into the liquid mixture. stir until the bread cubes absorb most of the liquid.

lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid.

pour the bread mixture into the dish and cover tightly with foil.

cook for 60 minutes then remove foil and cook for another 20- 30  minutes.The pudding is done when it is golden brown and springy to touch. there should be no liquid showing when you
place a small cut into the centre of the pudding.

serve warm with baileys Cream Sauce .

BAILEYS CREAM SAUCE

3 tablespoons butter
2 cups thickened cream
3/4 cup sugar
1 tablespoon cornflour
1 egg
1/4 teaspoon mixed spice
small pinch salt

1 - 2 tablespoon baileys irish cream,
1 teaspoon vanilla extract


melt the butter in a small saucepan over medium heat. Add the
cream and whisk to combine.

in a small bowl, stir together the sugar, cornflour, mixed spice and salt.

whisk the egg into the cream then whisk in the sugar mix.

whisk continuously until the sauce boils and thickens enough to coat a spoon.

remove from the heat and stir in the baileys and vanilla.

Serve warm over the pudding.