I saw this on the side of the sultana packet and thought it worth a try.  After my last disaster being too big for the dish I used I halved the quantites but could have used the full amounts.

RICH BREAD PUDDING WITH SULTANAS

The lemon flavour came through quite strong but the MOTH and I didn't mind that.

Ingredients:
1/2 cup of Sultanas
2 eggs, separated
2 tblspns soft butter
2/3rds cup sugar
1 cup fresh white breadcrumbs
pinch of salt
300ml cream
1/2 cup milk
1 tsp vanilla essence
grated zest and rind of l lemon

optional extra whipped cream

Method:

Lightly grease a 2 ltre souffle dish or heatproof deep dish.  Beat together eggs yoks, butter and sugar until smooth and creamy.

Stir in the breadcrumbs, salt, cream and milk.  Pour mixture into a saucepan and heat gently while stirring, until the mixture begins to thicken.

Remove from the heat, add vanilla, lemon zest and juice.  Stir in sultanas and mix well.  Beat the egg whites and gently fold into the mixture.  Pour into prepared dish.

I then put on the trivet (The directions are to stand in a baking pan containing hot water 3 cm deep).

I cooked in CO 10 beads on bottom 20 on top for 20 minutes (the half quantity).

On the packet it says to place in a preheated oven 170C and bake for 35-40 minutes, until well risen, firm to touch and golden.

Serve warm with whipped cream if desired.