Bread and Butter Pudding with Cheat's Whisky Custard
- Preheat oven to 160°C. Spray a one litre-size baking or lasagne dish with nonstick baking spray. Slice the French bread into toast-thick slices and butter each slice. Arrange the slices, butter side up, in the dish. Sprinkle with currants and sultanas.
- Whisk the spice, vanilla, eggs, cream, milk and caster sugar. Pour over the bread. Leave to rest for 10 minutes. Place the dish in a deep roasting pan. Fill with hot water to come three-quarters of the way up the sides of the pudding dish. Bake for 40 to 45 minutes until the bread is golden brown and the filling lightly set.
- If desired, dust it with icing sugar. Mix the custard with whisky to taste and serve with the warm pudding. Serve with pouring or lightly whipped cream as well.