284 ml Double cream
450 ml Milk
1 ts Natural vanilla extract; or
-scrape the seeds
; from 1/2 vanilla
; pod
6 lg Egg yolks
75 g Caster sugar
6 sl White bread; weighing about
; 200g, crusts
; removed
50 g Butter; softened
50 g Dried fruit
Heat the cream, milk and vanilla in a saucepan until almost boiling.
Switch off and leave to infuse the flavour.
Whisk the egg yolks and sugar together until pale then gradually stir
in the milk mixture.
Spread the bread with butter then cut each slice in halves or quarters
diagonally.
Butter an ovenproof dish and layer up the bread and fruit. Pour the
egg mixture over the bread and sprinkle with nutmeg. Leave to soak
for 30 minutes before baking.
Heat the oven to 200C/400F/gas 6. Place the dish in a roasting tin
and pour in warm water from the kettle to come about half way up the
dish.
Cook in the centre of the oven for about 45 minutes until lightly set.
Serve warm with some vanilla ice cream if wished.
Yields
1 servings