I realised that to serve this dish as our after meal dessert is too much for us. 3 slices of bread immersed with milk made this custard very milky and dense. Perhaps I should have redued the milk to 300ml.
BREAD AND SULTANA CUSTARD
Recipe adapted from Martha Day cookbook, with slight modifications made in blue.
Ingredients (serves 4) :
1 tablespoon low-fat spread
3 thin slices of bread, crusts removed
475ml skimmed milk (used 400ml)
1/2 teaspoon mixed spice
3 tablespoons demerara sugar
2 eggs, whisked
75g sultanas (50g mixed craisins)
Freshly grated nutmeg (omitted as I don’t have any)
A little icing sugar, for dusting.
1) Preheat the oven to180°C. Lightly grease an ovenproof dish. Spread the bread with low-fat spread and cut into small pieces.
2) Place the bread in several layers in the prepared dish.
3) Whisk the skimmed milk, mixed spice, demerara sugar and eggs in a large mixing bowl. Pour the mixture over the bread, to cover. Sprinkle over the sultanas and stand for 30 minutes.
4) Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with icing sugar.
Served with some blueberries ... yummy piping hot bread custard as my teens enjoyed it. But for me ... well, perhaps just toast bread with a cup of hot coffee ^-^!