Ingredients
 

For the pudding

• 16 slices of white plain sweet bread, crust sliced off
• 3 small eggs
• 2 1/2 cups of whole milk
• 2 cups sugar
• 2 tablespoons raisins
• 2 tablespoons walnuts, chopped
• 2 tablespoons cashewnuts, chopped
• 1 tsp vanilla essence
• Candied cherries, for garnish

For custard topping

• 2 tablespoon custard powder, dissolved in some warm milk
• 2 cups milk
• 1 cup sugar

Method

For the pudding

• Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid. 
• Grease a rectangular deep pan with butter or oil and place 8 slices of bread to cover the bottom. 
• Sprinkle one tablespoon each of the rasins/nuts on it. 
• Now pour the blended egg/milk mixture on top of it. 
• Place a second layer of the remaining 8 bread slices, sprinkle the remaining nuts/raisins and pour the remaining mixture on it. 
• Bake it in a oven for about 35 minutes(approx,may vary depending on the oven) at 375 deg F till done. 
• When tested with a thin knife(toothpick), the knife(tothpick) should come out clean. 
• Take it out and cool for 10 minutes. 

For custard topping
•  Heat the sugar and milk.When sugar dissolved completely, add the custard and keep stirring. 
• The mixture thickens.Take it off the fire and let it cool for 10 minutes. 
• Pour this custard mixture on top of the baked dish and let it chill in the fridge for 2 hours. 
• Cut it into slices and garnish with a candied cherry or two.