• 12servings
  • 50minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB9, H, C, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 slices white bread

  2. 50g (2 oz) lightly salted butter

  3. 50g (2 oz) currants or sultanas

  4. 300ml (1/2 pint) milk

  5. 120ml (4 fl oz) whipping cream

  6. 50g (2 oz) caster sugar

  7. zest of 1/2 a lemon

  8. 3 eggs

  9. freshly grated nutmeg

  10. 50g (2 oz) candied lemon or orange peel

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4, and butter a 2 liter baking dish.

  2. Leave bread out to become slightly dry, then butter both sides of bread. Arrange one layer of buttered bread on the bottom of the baking dish. Sprinkle with half of the currants (and all of the candied lemon or orange peel if using). Cover with the remainder of bread and currants.

  3. Combine milk, cream, sugar and zest. Add milk mixture to eggs while beating vigorously. Pour milk and egg mixture over bread. Top with a sprinkle of freshly grated nutmeg.

  4. Bake on centre rack in preheated oven for 30 to 40 minutes, until crust is a deep golden brown. Serve warm with custard or cream.


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