- 8in Pottery or China Dish
- 10 – 12 Slices of buttered white bread with crusts removed
- 4 Large Eggs
- 175g /6 oz Castor Sugar
- 200g/7oz sultanas
- 1 Teaspoon Vanilla Essence
- 1 Teaspoon ground Nutmeg
- 450ml Cream
- 200ml Milk
We serve this each morning but it is traditionally a dessert. Delicious served with crème fraiche, whipped cream or just on its own.
Arrange four slices on the buttered bread on the baking dish ( buttered dish down). Sprinkle with some nutmeg and some sultanas.Arrange another layer of bread buttered side down over the fruit and sprinkle on the remaining sultanas and nutmeg. Cover with the remaining bread buttered side down.
In a separate bowl whisk the eggs then add the sugar, vanilla essence, milk and cream. Pour the mixture over the bread and leave to stand for one hour or ideally overnight.
Preheat the oven to 180C degrees/350 F/Gas 4.
Cover the dish with tin foil and place the dish in a bain-marie ( large baking dish half filled with hot water). The water should go halfway up the sides of the dish. Bake in the middle of the oven for one hour removing the tinfoil 10 minutes from the end ensuring the top gets crisp and golden.