Bread and Butter Pudding

An old fashioned favourite with the extraboost of Sustagen®.

Serving	12	24	36	48
Sustagen® Hospital Formula Vanilla - measures	5 scoops	10 scoops	15 scoops	20 scoops
Caster sugar - measures	2 tbsps	1/3 cup	½ cup	2/3 cup
Eggs	3	6	9	12
Milk - measures	2 cups	4 cups	6 cups	8 cups
Raisin bread - measures	5 slices	10 slices	15 slices	20 slices
Icing sugar - measures	1 tbsp	2 tbsps	½ cup	1/ cup
Sustagen® Instant Pudding - measures	6 scoops	12 scoops	18 scoops	24 scoops

Notes
When increasing quantities of this recipe, you will need to use many pans of the same size indicated for the original recipe or a pan doublein area and so forth. The batter should be the same depth in the pans so that the same baking time and temperature may be used.

1. Preheat oven to 180°C (360°1/ F) conventional/ 160°C (320°F) fan forced. Lightly grease a 5cm deep, 1 litre capacity baking dish.
2. Place sugar and eggs in a bowl. Whisk until pale. Add Sustagen® Hospital Formula Vanilla and milk. Beat until well combined.
3. Cut raisin bread in halves diagonally. Arrange bread in dish, overlapping slices. Pour over egg mixture. Stand for 20 minutes.
4. Place bread and butter pudding on a baking tray. Bake for 35 to 40 minutes or until set. Dust with icing sugar and serve with a dollop of Sustagen® Instant Pudding made up to pudding consistency.

Nutrient	Per Serve
Energy	878kJ
- Calories	209Cal
Protein	9.0g
Total Fat	6.7g
- Saturated Fat	3.2g
Carbohydrate	28.3g
- Sugars	18.5g
Dietary Fibre	0.6g
Vitamin D	0.9μg
Sodium	218mg
Calcium	194mg
Iron	1.7mg
Zinc	1.4mg

Storage: Keep covered in refrigerator for 2-3 days.

Freeze: Not suitable