Soak the raisins in the brandy in a sauce pan for an hour before.

In a jug, add the vanilla ice cream and 1 tablespoon of syrup and mix.

Then as it melts, add the teaspoon of brandy and the evaporated Milk. Stir in and you have a pouring ice cream sauce for the bread pudding. Keep in the fridge until your ready to serving.

Cut up or tear up day old bread enough to near fill the a greased oven dish and mix in sultanas, and fruit & nut.

Slowly bring the milk to the boil.

Put the pan of sultanas soaked in brandy on the heat, mix in butter, then pour in milk. Bring to the boil and just before it bubbles, turn to low

Pour the milk and raisins mixture all over the bread mix

Place it uncovered in a preheated oven on 180°C, stir after 15 mins, turn it over with a spoon. Then carry on baking for another 20 minutes, or until it has absorbed all the milk and has a nice golden crust on top

After 20 mins it should of soaked all the milk mix up. If its still bubbly and wet, turn it over again and put back in the oven for 5 minutes.

Take it out let cool. Then serve in bowls with the ice cream sauce. You could dress the top with peaches for extra flavour. Or just plain.