INGREDIENTS

INSTRUCTIONS

From: markc@compnews.co.uk (Mark A. Cooper)  Serves 4 (or a greedy 2,
or even a really piggy 1)  Preheat the oven to 210 deg. C/Gas Mark 6.
Butter the bread, hack the  crusts off and cuts into strips (or
"soldiers") Place some of the  "soldiers" butter side down in a 1 litre
(2 pint) ovenproof glass  bowl - enough to cover the bottom. Sprinkle a
handful of the dried  fruit over the bread. Sprinkle a teaspoon of
sugar over the fruit.  Place more "soldiers" at right angles to the
last lot (my methods are  terrible!) , making sure you line the bowl.
Repeat stages 4 to 6  until you have run out of bread or filled the
bowl (the two things do  usually happen together, thank goodness) Beat
the two eggs in another  bowl with the milk. Pour the mixture over the
bread, fruit and sugar  and leave to stand for at least 30 minutes. Put
bowl in oven and cook  until the bread has turned golden brown and the
egg/milk mixture has  set (about 30 to 40 mins). Can be eaten hot or
cold (probably better  cold). A delicious variant, although somewhat
messy to prepare, is to  thickly spread lemon curd on the bread at
stage 2 before hacking the  crusts, etc.  If you do give this version a
go, you're better off  leaving it to go cold, preferably for at least a
day, because the  lemon taste becomes stronger with the passage of
time. Strange, but  true.  HZ225WU@UNIDUI.UNI-DUISBURG.DE  (MICAELA
PANTKE)  REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 35.5mg
Potassium: 34.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 3.1g