4 slices white bread, buttered
1/4 cup sultanas
3 eggs
2 tablespoons sugar
pinch of salt
2 cups milk
1/4 cup sultanas
3 eggs
2 tablespoons sugar
pinch of salt
2 cups milk
method
1. Remove crusts from buttered bread and cut into fingers.
2. Arrange bread fingers, buttered side down, in layers, sprinkling sultanas between layers, in an ovenproof dish.
3. Beat eggs, sugar and salt together.
4. Blend in milk and stir until sugar is dissolved. Strain over top of bread.
5. Stand in a baking dish of hot water.
6. Bake in a moderate oven 180-190°C (350-375°F) for 40 minutes or until custard is set (test by inserting a knife in the centre).
7. The top should be golden brown. Serve hot.
Note: Bread and Butter Custard may be served cold with cream.
2. Arrange bread fingers, buttered side down, in layers, sprinkling sultanas between layers, in an ovenproof dish.
3. Beat eggs, sugar and salt together.
4. Blend in milk and stir until sugar is dissolved. Strain over top of bread.
5. Stand in a baking dish of hot water.
6. Bake in a moderate oven 180-190°C (350-375°F) for 40 minutes or until custard is set (test by inserting a knife in the centre).
7. The top should be golden brown. Serve hot.
Note: Bread and Butter Custard may be served cold with cream.
serving amount
serves: 4
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