Sultanas –
50g
Bread,
spread with butter – 5
Eggs – 3
Sugar – 50g
Vanilla
Essence – 3 drops
Milk – ½ litre
Method of Preparation
1.
Place
the sultanas in a pie dish. Remove the crusts from the bread and cut each slice
into four triangles. Neatly overlap the bread pieces in the pie dish.
2.
For
an egg custard – whisk the eggs, sugar and essence. Pour on the warmed milk and
continue whisking. Add little grated nutmeg.
3.
Pour
on to the bread, dust lightly with sugar. Cook in a oven at 160 degree C for 40
minutes – 50 minutes.
Posts
