This pudding has no butter in it but otherwise it's very similar
to bread and butter pudding. Serve the pudding with a glass of
Sauternes for good measure.
5eggs400 mlpouring cream300 mlmilk50 gmcaster sugar80 mlSauternes210 gmcrustless day-old pain au raisin, cut into 2½cm cubesFor greasing:butterFor dusting:ground cinnamonFor dusting:demerara sugarTo serve:vanilla ice-creamApple caramel120 gmcaster sugar80 ml (1/3 cup)clear apple juice
Whisk eggs, cream, milk, caster sugar and Sauternes in a bowl to combine, set aside.
Preheat oven to 180C. Scatter bread in a buttered 1-litre ovenproof dish. Pour cream mixture evenly over bread and stand until bread has completely absorbed cream (20-30 minutes). Dust with cinnamon and demerara sugar, then bake until golden and custard is set (30-40 minutes).
Meanwhile, for apple caramel, combine sugar and 80ml water in a saucepan over medium-high heat, stir until sugar dissolves, brushing down sides of pan with a wet pastry brush (1-2 minutes), then cook until caramel (10-12 minutes). Add apple juice (be careful as mixture will spit), then stir until dissolved (1-2 minutes). Cool to room temperature, then refrigerate until chilled.
Serve pudding hot or at room temperature with apple caramel and vanilla ice-cream.