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)
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.
Yields
4 servings