| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 12 |
sl |
Homemade white bread; crusts removed |
| 6 |
tb |
Butter; softened |
| 1/2 |
ts |
Freshly-grated nutmeg |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Currants |
| 1 1/2 |
c |
Heavy cream |
| 1 1/2 |
c |
Milk |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Plus 1 tablespoon sugar |
| 1 |
pn |
Salt |
|
|
Custard sauce; for serving |
|
|
; (optional) |
INSTRUCTIONS
Spread bread slices generously with butter. In an 8-inch square
baking dish arrange 4 buttered bread slices, buttered side down, in
one layer. Sprinkle with half of nutmeg, raisins and currants.
Arrange another layer of bread, buttered side down and sprinkle with
remaining nutmeg, raisins and currants. Cover with remaining bread,
buttered side down. In a bowl whisk together cream, milk, eggs,
vanilla, 3/4 cup sugar and salt. Ladle through a fine sieve over
bread. Sprinkle top with remaining tablespoon sugar and set aside,
loosely covered, at least 1 hour at room temperature. Or cover
tightly and refrigerate overnight.
Preheat oven to 350 degrees F. Place baking dish in a slightly larger
roasting pan and add enough hot water to reach halfway up sides of
dish. Bake in middle of oven for 50 to 60 minutes, or until top is
crisp and golden. Serve warm or chilled with custard sauce, if
desired.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4711
Converted by MM_Buster v2.0l.
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