Can you make a bread and butter pudding with wholemeal bread?
Bread And Butter Pudding * 12 slices of white/whole grain bread ( 8 into triangles, 4 into cubes) * 4 oz softened unsalted butter * 9 egg yolks * 5 oz caster sugar * 1 vanilla pod * 5 fl oz milk * 15 fl oz double cream * 3 oz raisins * 3 oz flaked almonds (toasted) * 4 tablespoons of Amaretto or Cointreau * 1 oz extra caster sugar (for the top of the pudding) * 1 teaspoon of Icing sugar Soak the raisins the night before in the Amaretto and cover with cling film. Leave at room temperature. Preheat the oven to 350degrees. Grease a 3 pint dish with butter. Remove the crusts and butter the bread.Whisk the egg yolks and the 6 oz caster sugar in a bowl together. Split the vanilla pod and put in a pan with the milk and cream, then bring to a simmer and pour onto the egg yolks, stirring all the time. Remove the vanilla pod, scraping the seeds into the custard and discard the pod. Cut a quarter of the bread into 1/2 inch cubes and place in the bottom of the dish. Then top with the raisins addin
