Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 to 6 people
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Difficulty level: 3 out of 4
8 Ingredients
- 300milliliter thickened cream
- 3/4 cup full cream milk
- 100grams butter, softened (softened)
- 2tablespoons icing sugar mixture, to serve (to serve)
- 1teaspoons vanilla bean paste
- 20 slice fruit loaf, crusts removed (day old)
- 4 free range eggs
- 1/4 cup caster sugar
Method
Step 1 of 4
Lightly grease a 20x36cm (4cm deep) rectangular ovenproof dish.
Step 2 of 4
Spread one side of each slice of fruit loaf with butter. Roll one slice buttered fruit loaf up like a swiss roll, and then cut in half crossways. Place cut-side up, tightly next to each other, into the dish. Repeat with remaining bread and butter.
Step 3 of 4
Preheat oven to 180°C fan-forced. Whisk eggs, cream, milk, vanilla and caster sugar in a large jug until well combined. Pour over fruit loaf. Cover and allow to stand at room temperature 10 minutes, this allows the bread to soak up the custard.
Step 4 of 4
Bake pudding for 30-35 minutes or until custard is set. Dust with icing sugar and serve with thick cream. Tip 1: Replace the butter with jam for roly poly bread & butter pudding. Tip 2: Scatter 1/2 cup toasted walnuts or flaked almonds over the pudding before baking if you like. Tip 3: Replace the fruit loaf with other leftover bread. If using white bread, add ground cinnamon or nutmeg to the custard mixture.
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