Ingredients
6 eggs
2 tbsp brown sugar
1 orange zested
400ml full cream milk
300ml pouring cream
3 cup sultanas, currants or raisins
6 white bread stale with crusts cut off
120ml Seville Marmalade
60ml Verjuice
60ml water
1 sprinkle cinnamon
6 eggs
2 tbsp brown sugar
1 orange zested
400ml full cream milk
300ml pouring cream
3 cup sultanas, currants or raisins
6 white bread stale with crusts cut off
120ml Seville Marmalade
60ml Verjuice
60ml water
1 sprinkle cinnamon
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Methods
1
Preheat the oven to 200°C and grease a 6 cup baking dish with butter.
2
Whisk eggs in a large bowl until well combined, add the light brown sugar and orange zest, and whisk again.
3
Add the milk and cream and whisk well.
4
If not pre-soaked overnight, reconstitute the sultanas or raisins, or currants in verjuice and water. Covering with cling wrap in the microwave on defrost for 1 ½ minutes.
5
Butter the crustless slices of bread and then spread with jam and cut each slice into four pieces.
6
Scatter half of the reconstituted dried fruit on the bottom of the baking dish, then arrange the bread slices so they all fit.
7
Top with the remaining dried fruit and then carefully pour over the custard mix and set aside for 30 minutes.
8
Place inside a high-sided baking dish water bath and cover with foil.
9
Bake for 30 minutes, then remove the foil and reduce the heat to 180°C and bake for a further 30 minutes.
10
Remove from the oven and the water bath and sprinkle with cinnamon.
11
Set aside for 20-30 minutes before serving.
1
Preheat the oven to 200°C and grease a 6 cup baking dish with butter.
2
Whisk eggs in a large bowl until well combined, add the light brown sugar and orange zest, and whisk again.
3
Add the milk and cream and whisk well.
4
If not pre-soaked overnight, reconstitute the sultanas or raisins, or currants in verjuice and water. Covering with cling wrap in the microwave on defrost for 1 ½ minutes.
5
Butter the crustless slices of bread and then spread with jam and cut each slice into four pieces.
6
Scatter half of the reconstituted dried fruit on the bottom of the baking dish, then arrange the bread slices so they all fit.
7
Top with the remaining dried fruit and then carefully pour over the custard mix and set aside for 30 minutes.
8
Place inside a high-sided baking dish water bath and cover with foil.
9
Bake for 30 minutes, then remove the foil and reduce the heat to 180°C and bake for a further 30 minutes.
10
Remove from the oven and the water bath and sprinkle with cinnamon.
11
Set aside for 20-30 minutes before serving.
