Bread and Butter Pudding

• 4 eggs
  
• 1 tablespoon sugar
  
• 1 teaspoon vanilla essence
  
• 600ml milk
  
• 1 tablespoon sultanas
  
• 1 tablespoon chopped pineapple (opt)
  
• 1 tablespoon chopped walnuts (opt)
  
• 2-3 slices buttered bread, no crusts
  
• 1 teaspoon sugar, extra
  
• 1 teaspoon cinnamon
  

Beat the eggs with the sugar, vanilla and milk. Strain this into a lightly buttered shallow casserole dish. Add the sultanas, pineapple and nuts. Cut the bread into fingers or triangles and float them on top of the custard. Sprinkle the pudding with the extra sugar and cinnamon. Cook it on the barbecue with the lid on for 30-40 minutes, or until the custard has set. It should be golden brown and slightly crispy at the edges. Serve warm with whipped cream or icecream.

This recipe is taken from The Complete Australian Barbecue Kettle Cookbook