INGREDIENTS

  • 25g/1oz butter, plus extra for greasing
  • 8 thin slices bread
  • 50g/2oz sultanas
  • 2 tsp cinnamon powder
  • 350ml/12fl oz milk
  • 50ml/2fl oz double cream
  • 2 eggs
  • 25g/1oz granulated sugar
  • nutmeg, grated, to taste.

HOW TO DO IT

Grease a 1 litre/2 pint pie dish with butter.

Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.

Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.

Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Preheat the oven to 180C/355F/Gas 4.

Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.