Bread & Butter Pudding
- 8 Mission Supersoft Original Wraps
- 4 Mission Plain Naan
- 200 ml Emborg Whipping Cream
- 50 g Emborg Cook & Bake
- 350 ml Emborg Full Cream Milk
- 30 g Raisins
- 3 Eggs
- 50 g Brown Sugar
- 2 tsp Cinnamon Powder
- 50 g Almond Slices
- 1 tsp Vanilla Essence
Spread Emborg Cook & Bake on one side of each Mission Supersoft Original Wraps and Mission Plain Naan.
Cut the wraps and naan into triangles and arrange them in a lined baking dish.
Sprinkle some raisins and continue to layer the wraps and raisins. Set aside.
In a pan, heat Emborg Full Cream Milk and Emborg Whipping Cream over low heat to scalding point, then add vanilla essence.
Set aside to let cool.
In a bowl, crack in the eggs and add the brown sugar.
Whisk until pale before adding the cooled milk and cooking cream mixture.
Pour the mixture onto the wrap layers in the baking dish.
Sprinkle cinnamon powder and almond slices on top.
Bake in a preheated oven at 160°C for 30-40 minutes.