10 slices of white bread
50g / 2 oz butter
25 g / 1 oz sugar
200 ml double cream
200 ml milk
75 g / 3 oz currants
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
Preheat the oven to Gas mark 4/355°F/180°C
Butter the bread and cut each slice diagonally in half.
Grease a pie dish with butter and cover the base with overlapping triangles of bread, butter side up.
Sprinkle the bread with half the currants, cinnamon and the nutmeg. Repeat this layering until the dish is filled. Sprinkle the top with currants
Gently heat the milk and cream in a saucepan, but do not allow to boil. Beat the eggs in a bowl, adding 3//4 of the sugar and the vanilla extract. Whisk until pale in colour. Add the milk gradually to the eggs mixture, beating continuously until all the milk is added.
Pour over the bread evenly until all the liquid is added and press the bread gently to absorb the mixture. Sprinkle the top with the remaining sugar.
Bake in the oven for 40-45 minutes until risen and golden brown.
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