Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 10 slices of bread, crusts removed
- 15g unsalted butter, softened
- 75g raisins
- ½ tsp ground cinnamon
- 400mL semi-skimmed dairy or plant-based milk
- 1 tsp vanilla essence
- 4 free-range eggs
- 3 tbsp unrefined coconut sugar
- ½ tsp ground cinnamon
- Fresh nutmeg & cinnamon, to serve
Method
- Lightly grease a large ovenproof casserole dish with olive oil.
- Brush the bread with melted butter on one side, then cut into triangles and arrange a layer of bread on the dish, butter side up. Sprinkle some of the raisins and cinnamon over the bread and repeat until all the bread is used up.
- To make the custard, heat the milk gently in a pan over low heat. Be careful not to boil or it may curdle. Add the vanilla essence. Place the eggs and sugar in a small bowl and whisk slightly, then pour over the milk. Continue to stir until the mixture is to the desired consistency, then strain.
- Pour the custard over the bread and leave to soak for at least 20 mins, then sprinkle with extra cinnamon and nutmeg if desired.
- Preheat oven to 170°C and bake for 30—40 mins until golden. Serve immediately.
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