Granny's favourite milk based desserts

• Remove the crusts from the bread and butter both sides.
• Cut each slice into quarters. Arrange a single layer of the bread pieces, slightly overlapping in the bottom of a lightly buttered dish.
• Scatter over some of the sultanas and place another layer of the bread on top.
• Scatter over some more sultanas and press down gently.
• Heat milk and cream in a pan.
• Remove from the heat before it boils.
• Whisk together the eggs and sugar in a large bowl, over a saucepan with boiling water, until thickened.
• Remove from the heat and beat in the milk mixture until well combined.
• Pour half the custard over the bread and leave until it has soaked up all of the custard.
• Preheat the oven to 180°C.
• Arrange the rest of the bread slices, add sultanas on top and pour the remaining custard.
• Bake for 30-35 minutes until the top is golden brown.

• In a saucepan over high heat, add the milk, cream, sugar, cinnamon and vanilla bean open lengthwise and bring to a boil.
• Pour the rice and turn on low heat.
• Cover the saucepan and cook for 40 minutes.
• Remove the vanilla bean.
• Pour the mixture in small cup, let cool and put in the fridge."
• Brioche and butter pudding "Ingredients

• Lightly butter a round dish and arrange a single layer of the brioche slices.
• Scatter over some of the sultanas and place another layer of brioche.
• Press down gently.
• Heat milk and cream in a pan.
• Remove from the heat before it boils. Whisk together the eggs and sugar in a large bowl, over a saucepan with boiling water, until thickened.
• Remove from the heat and beat in the milk mixture until well combined.
• Pour half the custard over the brioche and leave until all of the custard has been soaked up.
• Preheat the oven to 180°C.
• Arrange the rest of the brioche and pour the remaining custard and add the rest of the sultanas on top. Bake for 35 minutes until the top is golden brown.

• Preheat the oven to 180°C. Butter 8 mini loaf pans.
• In a small bowl, whisk milk with cream. In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg.
• In a large bowl, using an electric mixer, beat butter with sugar, until well blended and creamy.
• Beat in eggs, one at a time, then vanilla. Beat dry ingredients into egg mixture, alternating with milk mixture, until just combined.
• Spoon into prepared pans.
• Bake for about 40 minutes, until a skewer inserted in centre comes out clean.
• Let cool for 10 minutes. Turn out and transfer to a rack.
• Cool loaves completely and dust with icing sugar.

• Remove the crusts from the bread and lightly butter both sides.
• Cut each slice into quarters.
• Arrange a single layer of the bread pieces in a lightly buttered dish.
• Scatter over some of the chocolate chips and place another layer of the bread on top.
• Scatter over some more chocolate chips and press down gently.
• Heat milk and cream in a pan. Remove from the heat before it boils.
• Whisk together the eggs and sugar in a large bowl, over a saucepan with boiling water, until thickened.
• Remove from the heat and beat in the milk mixture until well combined.
• Pour half the custard over the bread and leave until it has soaked up all of the custard.
• Preheat the oven to 180°C. Arrange the rest of the bread slices, add the rest of the chocolate chips and pour the remaining custard.
• Bake for 35 minutes until the top is golden brown.