Ingredients
- 16 slices of Gio Gluten Free Cinnamon Raisin Bread
- 50 grams of butter
- 30 grams raisins
- 700 ml of full cream milk
- 100 ml cream (double cream)
- 5 large eggs
- 50 grams caster sugar
- 1 gram grated nutmeg
- icing sugar for dusting
- butter for greasing
- 1 tablespoon of vanilla extract
Procedure
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Grease a 2 litre baking dish with butter and dust it with icing sugar.
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Melt butter and use a brush to spread each slice of Gio Gluten Free Cinnamon Raisin Bread with butter on both sides and cut into triangles.
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Arrange one layer of the bread at bottom of the dish and then add a layer of raisins on it, then repeat the layers of bread and raisins until all the bread has been used up.
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Heat the milk and cream in a pan over a low heat, the moment you see one bubble turn the heat off.
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Crack the eggs into a bowl and add sugar and whisk until pale yellow.
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Now you need to temper, add 20-30 ml of milk and cream mixture into the egg and sugar mixture and whisk, then add the whole mixture back into the cream and milk mixture and whisk until a custard is formed.
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Add vanilla extract to it and give it a gentle mix.
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Pour the custard over the prepared bread layers and sprinkle with freshly grated nutmeg and sprinkle the top with sugar to form a crust in the oven.
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Preheat the oven to 180C.
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Place the baking dish in the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Keep checking on the custard to ensure it doesn’t burn.
- You can make some extra custard to pour on top. Enjoy!