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Great Grape Puddings

A delicious festive dessert with difference Use a light fruit bread for this recipe. Remove the crusts and cut the bread into 1cm cubes.

5 cups fruit bread cubes
2 cups red, seedless Californian grapes
3 large eggs
1 egg yolk
1 teaspoon vanilla essence
4 tablespoons lightly-packed brown sugar
3 cups cream

Preheat the oven to 180°C.

Place the bread cubes in 6 or 8 ramekins. Add the grapes, tucking them in evenly.

Place the remaining ingredients in a bowl and whisk, until well combined. Pour the custard mixture over the bread cubes and grapes, pushing down any cubes that pop up. Stand for a few minutes to allow the mixture to soak into the bread.

Place the ramekins in a large roasting dish. Pour in enough hot water to come halfway up the sides of the dishes.

Bake for 50-60 minutes, until set. The top of the puddings should be lightly golden.

Serve warm or chilled with whipped cream. These can be prepared 2 days ahead. 

Makes 6 generous puddings or 8 smaller ones.