May 13, 2015 1:42 pm Leave your thoughts
Use our organic dried fruit in this recipe to really make it sing. You’ll end up with intensely sweet fruit within the custard and pleasantly charred little nuggets on the top. I like a mixture of raisins and sultanas, but others swear by currants, or prefer a handful of our mixed dried fruit. This is lovely when first made, and as is so often the way, almost nicer the next day, by which point it will have a less squidgy consistency.
4 slices bread (shh! I really do prefer white bread here…)
110g dried fruit as above
Butter for spreading
50g caster sugar
450ml mixture of full-fat milk and cream (or any milk alternative you like to use)
Dash of vanilla extract
Preheat the oven to 180C/350F/Gas Mark 4. Butter a baking dish.
Butter the bread (on both sides, if you can work out how to do this)! Cut into triangles and arrange them the baking dish, overlapping as necessary. (remember it’s the top edges that go crispy) Scatter the dried fruit into the dish.
Beat the eggs and sugar together. Add the vanilla extract to the milk and cream and bring slowly just up to boiling point. Quickly pour it over the eggs and sugar to make a custard, then pour that over the triangles of bread. Set aside for ten minutes.
Place the baking dish in a roasting tin half-full of water and cook for around 45 minutes, until just set (it should wobble a little).
Eat in a warm room, with slippers on, and the rain pounding at the windows.Tags: baking, caster sugar, currants, mixed fruit, organic dried fruit, raisins, Recipe, sultanas, vanilla extract
This post was written by Yzanne