10 sl Very cheap white sliced
-bread
Butter
1 1/2 c Raisins
1 1/2 c Granulated sugar
1 Orange; grated zest of
3 ts Cinnamon; about
1 1/2 pt Milk (preferably full cream)
3 Eggs
Well, I tried this last night for a potluck and it worked really well, so
I thought I’d share.
1 deep 8″ tin (I in fact used a cookie tin, which worked excellently)
Butter bread liberally (this tends to be the only way that you can butter
it, as it falls apart otherwise). I prefer to leave the crusts on, but
tradition would remove them – take your pick.
Lay bread slices, butter side up, into bottom of tin. Cut pieces to fit
to create a complete layer. Sprinkle with half a cup of sugar and half the
raisins and cinnamon. Add a second layer of bread, placing pieces so that
any gaps in the bottom layer are covered by slices in the second. Add the
grated orange, the remainder of the raisins and another half-cup of sugar.
Top with a third layer of bread and then the remaining sugar and cinnamon.
Beat the eggs; beat them into the milk (thoroughly – otherwise you end up
with eggy lumps in the final product). Pour mixture into tin – preferably,
pour down the side of the tin to avoid washing off the top layer of sugar
and cinnamon. It should come not quite over the bread – about half-way up
the third layer is right.
Leave to sit for an hour (not essential, but best).
Bake in preheated 400 degree oven for 35 minutes. It should rise like a
souffle; this will drop as soon as you take it from the oven, but don’t
worry!
Serve hot with thick cream (not whipped, just heavy cream). — Ewan McNay
~ ewan@virginia.edu / (804) 296-9017 Gamer/socialist/neuroscientist/cook
(not necessarily in that order)
ECM5F@DARWIN.CLAS.VIRGINIA.EDU
(EWAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings