• 450ml whole milk
  • 450ml double cream
  • 6 egg yolks
  • 75g golden caster sugar
  • 1 tsp vanilla bean paste
  • 8 slices stale sliced bread
  • 100g unsalted butter, softened
  • 75g sultanas
  • 3 tbsp demerara sugar
  • ice cream, to serve


  • STEP 1

    Butter a 20cm x 30cm baking dish. Pour the milk and cream into a pan and bring gently to just under a simmer. Meanwhile, put the egg yolks, caster sugar and vanilla bean paste into a bowl, and whisk until combined. Pour a little of the milk and cream mixture into the bowl of egg yolks and whisk well, then pour in the remaining cream and milk in a steady stream while whisking.

  • STEP 2

    Butter the bread generously, then arrange in a concertina fashion in the baking dish. Scatter over the sultanas and pour over the custard. Leave for 1 hour to soak. Heat the oven to 170C/fan 150C/gas 2. Scatter the bread with the demerara sugar and bake for 40 minutes until the bread is crispy and the custard is just set. Serve with ice cream.

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