Sunday, 25th June 2017
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I recently had to cook this for a party of critical French ladies here in France. They were charmed so lets bring it back.

Ingredients

- 175g. Unsalted Butter (Melted)

- 12 slices White bread

(Crusts Removed)

- 275ml. Milk

- 275ml. Cream

- 1 tsp. Vanilla Extract

- 6 eggs

- 75g. Caster Sugar

- 75g. Sultanas

- Small Glass Baileys (Optional)

Method

You will need an ovenproof dish 3 pints capacity.

Pre-heat the oven to Gas 1, 140C, 275F.

Paint the inside of the dish with a little of the butter.

Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).

Dip the bread in the butter and line the bottom of the dish with this. Sprinkle over some of the sultanas and pour in some of the egg mixture to cover.

Repeat with another layer of bread dipped in butter, sultanas and egg mixture And so on.

Finish with a layer of the buttered bread.

Bake at the set heat for 1 hour. Serve hot.

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