What she’d tell you
Invented so that stale bread would not be wasted, which is the origin of most of the puddings worth eating. It wants bread that has gone dry: fresh bread turns to paste.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Butter the bread generously and cut each slice into triangles.
Layer them overlapping in a buttered dish, buttered side up, scattering raisins between the layers.
Whisk the eggs, milk, cream, sugar and vanilla and pour it over.
Press the bread down and leave it 20 minutes to soak.
Dust with cinnamon and bake at 170°C for 35 minutes, until set with the faintest wobble.
Rest 10 minutes. It is best warm, not hot.
If you haven’t got it
Stale Bread
brioche, croissants, or panettone after Christmas
Cream
all milk: lighter, and still perfectly good
Keeping it
Three days in the fridge.
150°C for 12 minutes. It is also very good cold, which nobody admits.
