10 slices of medium-sliced bread
40g unsalted butter
250ml double cream
1 vanilla pod/essence
6 egg yolks
150g caster sugar (plus extra for topping)
Butter the bread. Heat the milk and cream with the vanilla. Cream the eggs and sugar together.
Before the cream boils, add the creamed eggs and sugar stirring constantly. Cool then strain.
Sprinkle a buttered earthenware dish with caster sugar. Layer the bread, raisins and sultanas into the dish. Add the egg custard and allow the custard to soak into the bread.
Cook in a bain-marie for 20 minutes at 180ºC. When cooked remove and sprinkle lightly with caster sugar and lightly caramelise under a grill.