By: Admin

Region: Others

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

-250ml full-fat milk
-300ml double cream
-1 vanilla pod
halved and seeds scraped out, or 1 tsp --vanilla extract
-3 whole large eggs
plus 1 egg yolk
-3 tbsp golden caster sugar
-8 slices of day-old white crusty bread
-50g slightly salted butter
softened plus extra for greasing
-75g mix sultanas
and currants or other dried fruit
-zest 1/2 lemon
-2 tbsp demerara sugar

Directions

- To prepare the custard, combine the milk, cream, and vanilla pod (along with its scraped seeds, if using) in a saucepan and heat until just below boiling point. While the mixture heats, whisk the eggs, egg yolk, and caster sugar together in a jug. Gradually pour the warm milk mixture, including the vanilla pod, into the eggs, stirring continuously until smooth. If you're using vanilla extract, stir it in at this stage.

- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit. Preheat the oven to 180°C/160°C fan/gas

- Take the vanilla pod out of the custard and pour the custard over the pudding. Let it soak for at least 30 minutes, or longer in the fridge if you prefer. Sprinkle demerara sugar on top and bake for 35-40 minutes until golden and puffed up.

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