- 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
Grease a 2 litre baking dish with butter and dust it with icing sugar.
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.
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.
Heat the milk and cream in a pan over a low heat, the moment you see one bubble turn the heat off.
Crack the eggs into a bowl and add sugar and whisk until pale yellow.
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.
Add vanilla extract to it and give it a gentle mix.
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.
Preheat the oven to 180C.
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!