100 g crusty white bread cut into 3 slices
2 tbsp (1 oz) 25 g butter
50 g ready to eat apricots, roughly chopped
50 g sultanas (golden raisins)
350 ml semi skimmed milk
1 vanilla pod or 1 teaspoon vanilla extract
zest of 1 lemon
2 medium size eggs, plus 1 medium size egg yolk
2 tbsp (25 g) 1 oz sugar
1/2 tsp ground cinnamon
2 tbsp (1 oz) 25 g butter
50 g ready to eat apricots, roughly chopped
50 g sultanas (golden raisins)
350 ml semi skimmed milk
1 vanilla pod or 1 teaspoon vanilla extract
zest of 1 lemon
2 medium size eggs, plus 1 medium size egg yolk
2 tbsp (25 g) 1 oz sugar
1/2 tsp ground cinnamon
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Butter the bread, remove the crusts and cut into triangles.
3. Mix together the sultanas and apricots and sprinkle half in the base of a shallow 15 x 20 cm ovenproof dish. Arrange the bread on top and sprinkle over the remaining fruit.
4. Heat the milk slowly with the vanilla pod and lemon zest and bring to the boil.
5. Beat together the eggs and sugar then pour over the hot milk, pass the mixture through a sieve before pouring over the bread.
6. Dust with ground cinnamon and place the dish in a roasting tin with hot water coming half way up the sides of the dish.
7. Bake for 30-35 minutes.
2. Butter the bread, remove the crusts and cut into triangles.
3. Mix together the sultanas and apricots and sprinkle half in the base of a shallow 15 x 20 cm ovenproof dish. Arrange the bread on top and sprinkle over the remaining fruit.
4. Heat the milk slowly with the vanilla pod and lemon zest and bring to the boil.
5. Beat together the eggs and sugar then pour over the hot milk, pass the mixture through a sieve before pouring over the bread.
6. Dust with ground cinnamon and place the dish in a roasting tin with hot water coming half way up the sides of the dish.
7. Bake for 30-35 minutes.
serving amount
serves: 2
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