125 g luxury dried mixed fruit
zest and juice of 1 orange
425 g carton 'ready to use' custard or cup custard (see below)
1 medium size egg, beaten
scant 1/2 (us) cup (100 ml) semi-skimmed milk
250 g 'pain de campagne' loaf
1 bramley apple, peeled, cored and sliced
125 g sultanas (golden raisins)
zest and juice of 1 orange
425 g carton 'ready to use' custard or cup custard (see below)
1 medium size egg, beaten
scant 1/2 (us) cup (100 ml) semi-skimmed milk
250 g 'pain de campagne' loaf
1 bramley apple, peeled, cored and sliced
125 g sultanas (golden raisins)
accompaniments
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method
1. Preheat the oven to 180°C, 350°F Gas Mark 4
2. Soak the dried fruit in the zest and juice of the orange. Mix together the custard, beaten egg and milk.
3. Slice the bread thinly and place one layer on the base of a shallow ovenproof dish. Lay the sliced apple on top with half of the sultanas, then pour over half the custard. Continue with another layer of bread, the remaining dried fruit and custard.
4. Place in the oven and bake for 30 minutes.
2. Soak the dried fruit in the zest and juice of the orange. Mix together the custard, beaten egg and milk.
3. Slice the bread thinly and place one layer on the base of a shallow ovenproof dish. Lay the sliced apple on top with half of the sultanas, then pour over half the custard. Continue with another layer of bread, the remaining dried fruit and custard.
4. Place in the oven and bake for 30 minutes.
serving amount
serves: 4 - 6
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