Ingredients

• 4 eggs
• 1 tablespoon sugar, plus extra 1 teaspoon, divided
• 1 teaspoon vanilla essence
• 600 millilitres milk
• 1 tablespoon sultanas
• 1 tablespoon chopped walnuts
• 3 slices bread, buttered with crusts removed
• 1 teaspoon ground cinnamon
• Whipped cream or ice cream

Instructions

• Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C).] If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
• Beat the eggs with 1 tablespoon of the sugar, the vanilla, and milk. Strain the mixture into a lightly buttered aluminium drip pan. Add the sultanas and walnuts.
• Butter the slices of bread. Cut the buttered bread into triangles and float them on top of the egg and milk mixture. Sprinkle the pudding with the remaining 1 teaspoon sugar and the cinnamon.
• Bake the pudding over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until the custard is set.
• Serve warm with whipped cream or ice cream.