Bread and Butter Pudding

This classic and warming dessert is guaranteed to be a crowd pleaser.

In the kitchen:

• Butter each slice of bread, on one side only, then cut diagonally into quarters.
• Take an ovenproof dish, around 25cmcm x 16cm, and carefully line the bottom with a layer of the bread quarters. After adding the first layer, sprinkle over some of the sultanas then repeat the process until dish is full.
• In a large bowl, mix together the eggs and sugar then gradually incorporate the milk and cream until fully combined. 
• Pour over the bread and finally sprinkle over a little grated nutmeg.

At the barbecue:

• Preheat the barbecue to a medium, indirect heat , approx. 200°C.
• Place the dish over the indirect heat then bake on the barbecue for 35-40 minutes until the egg is cooked through and golden on the top.