Bread and Butter Pudding

This recipe is actually a combination of two different recipes. The original bread and butter pudding recipe is from Halwafy and the crust comes from an apricot cobbler recipe taken from a magazine. The recipe below is basically adapted for those who like sweet stuff but don't want it too sweet.

INGREDIENTS:

6 slices day-old bread

2 tablespoons butter, melted

1/2 cup raisins/ mixed fruit

4 eggs, beaten

2 cups milk

1/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

METHOD:

Preheat oven to 175 degrees C.Cut bread into triangles and arrange first layer of bread in an 8 inch square baking pan. Drizzle melted butter or margarine over bread. Sprinkle half the raisins. Then arrange 2nd layer of bread and drizzle butter over the bread. Sprinkle the rest of the raisins.In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Above is the basic recipe for bread pudding. If you want a cake crust on top, before baking, mix the following ingredients:
TOPPING
1/2 cup all-purpose flour
1/2 cup sugar (I usually reduce this to 1/4 cup.)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened

Combine the flour, sugar, baking powder and salt in a bowl. Add egg and butter; mix well. spoon over pudding and put in oven.

Good luck baking. I've had it from friends that the added crust on the bread pudding gives it extra oomph. Also I'd like to say thanks to Tricia for dropping me a line. I hadn't realised. Well, I'd just like to say that where credit is due, credit should be given. Thank you to your mom for spreading so much joy through her cooking and Apricot Cobbler.