Ingredients

• 25g/1oz butter
• plus extra for greasing
• 8 thin slices bread
• 50g/2oz sultanas
• 2 tsp cinnamon powder
• 350ml/12fl oz whole milk
• 50ml/2fl oz double cream
• 2 free-range eggs
• 25g/1oz granulated sugar
• nutmeg
• grated
• to taste

Directions

• Grease a 1 litre/2 pint pie dish with butter.
• Cut the crusts off the bread. Spread each slice with on one side with butter
• then cut into triangles.
• Arrange a layer of bread
• buttered-side up
• in the bottom of the dish
• then add a layer of sultanas. Sprinkle with a little cinnamon
• then repeat the layers of bread and sultanas
• sprinkling with cinnamon
• until you have used up all of the bread. Finish with a layer of bread
• then set aside.
• Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
• Crack the eggs into a bowl
• add three quarters of the sugar and lightly whisk until pale.
• Add the warm milk and cream mixture and stir well
• then strain the custard into a bowl.
• Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
• Preheat the oven to 180C/355F/Gas 4.
• Place the dish into the oven and bake for 30-40 minutes
• or until the custard has set and the top is golden-brown.