Update my dinner status, I'm making this tonight.
122 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 1 servings
Total Time (median): 1 : 10 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 12 sl Homemade white bread; crusts
- 1/2 ts Freshly-grated nutmeg
- 1/2 c Currants
- 3/4 c Plus 1 tablespoon sugar
- Custard sauce; for serving
- ; (optional)
- 1 1/2 c Heavy cream
- 1 ts Vanilla
- 1 pn Salt
- 1/2 c Raisins
- 4 Eggs
- 6 tb Butter; softened
- 1 1/2 c Milk
Preparation
Spread bread slices generously with butter. In an 8-inch square baking dish arrange 4 buttered bread slices, buttered side down, in one layer. Sprinkle with half of nutmeg, raisins and currants. Arrange another layer of bread, buttered side down and sprinkle with remaining nutmeg, raisins and currants. Cover with remaining bread, buttered side down. In a bowl whisk together cream, milk, eggs, vanilla, 3/4 cup sugar and salt. Ladle through a fine sieve over bread. Sprinkle top with remaining tablespoon sugar and set aside, loosely covered, at least 1 hour at room temperature. Or cover tightly and refrigerate overnight. Preheat oven to 350 degrees F. Place baking dish in a slightly larger roasting pan and add enough hot water to reach halfway up sides of dish. Bake in middle of oven for 50 to 60 minutes, or until top is crisp and golden. Serve warm or chilled with custard sauce, if desired. Yield: 6 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4711 Converted by MM_Buster v2.0l.
