• 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
  • 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.