INGREDIENTS

INSTRUCTIONS

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.  ARIELLE@TARONGA.COM  (STEPHANIE DA SILVA)  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 91
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 63.1mg
Sodium: 82.2mg
Potassium: 25mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 2.1g