Bread and Butter Pudding Recipe by Keenan Blake

8 slices of white bread, crust removed and cut triangles (as in the picture)
1 cup butter, room temperature
125g white sugar
1/2 raisins
3 eggs
500ml milk
1 1/2 teaspoons cinnamon powder

Butter both sides of the triangle slices of bread, make sure that the surface of the bread is covered with a good amount of butter on both sides. Arrange the triangles of bread in a casserole or any oven dish that fits all the bread (look at how I arranged the bread in the picture above). Once you arranged the bread in the dish distribute the raisins evenly and also in between the slices. In a bowl add the eggs, milk, sugar and cinnamon powder, mix everything well together. Pour the liquid mixture over the bread. Allow to rest for 10 mins, so that the bread slices can soak up the liquid mixture. Once rested bake for 35 mins on 180°C until set and golden brown on top.

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