|
|
Ingredients
4 slices of cinnamon bread, cut into rounds
handful of pecan nuts
½ pint milk
150ml/5¼fl oz double cream
1 vanilla pod, split and seeds scraped out
3 egg yolks
3 eggs
30g/1oz caster sugar
icing sugar, to dust
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Arrange the cinnamon bread rounds into an ovenproof dish and sprinkle the
pecan nuts over.
3. To make the custard, heat the milk, cream and vanilla seeds in a pan but do
not allow to boil.
4. Whisk the egg yolks, eggs and sugar in a large bowl until pale and fluffy.
Gradually, pour the milk over the egg mixture, whisking continuously.
5. Return the custard mixture to the pan and stir until thickened.
6. Pour the custard over the bread in the dish. Dust with icing sugar and bake
in the oven for 6-8 minutes, or until golden brown. Serve. |
