| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 8 |
|
Soft wholemeal or white rolls |
| 100 |
g |
Unsalted butter |
| 50 |
g |
Demerara sugar |
| 50 |
g |
Sultanas |
| 50 |
g |
Raisins |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 3 |
tb |
Caster sugar |
| 300 |
ml |
Milk |
| 300 |
ml |
Cream |
|
|
Vanilla essence |
|
|
Apricot glaze; (optional) |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4.
Butter a pie dish. Cut the rolls in half and spread with the butter.
Put a layer of bread in the bottom of the dish. Scatter with the
demerara sugar and dried fruits. Repeat, finishing with a top layer
of bread, buttered side uppermost.
Mix together the eggs, yolks, caster sugar, milk, cream and vanilla.
Pour this mixture over the layered bread to fill the dish. Set in a
bain-marie and bake for 30-40 minutes or until the custard is set and
the top is browned. Brush with the apricot glaze, if using.
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