INGREDIENTS
raisins | 50g |
small, fresh, unsliced loaf of good white bread | |
butter, softened | 50g |
set honey | 6 tbsp |
whole milk | 250ml |
double cream | 250ml |
medium eggs | 3 |
caster sugar | 20 g |
vanilla paste | 1/4 tsp |
On1y Basil | 1 tsp |
METHOD
- Put the raisins in a small bowl and pour over hot water to cover. Soak for 1 hour and drain, Mix honey and basil together
- Preheat the oven to 190
- C. Cut thick slices of bread from the loaf. Then spread on one side with the butter. Spread with 4 tbsp of the honey, then cut each slice diagonally into 4 triangles.
- Lay half the triangles, honey-side up, in a 1.5 litre ovenproof dish (about 6cm deep) and sprinkle with half the raisins. Lay the rest of the triangles on top, honey-side up. Scatter over the rest of the raisins.
- Lightly whisk the milk, cream, eggs, sugar, basil and vanilla in a bowl. Pour the mixture over the bread and leave to soak for 5 minutes.
- Put the dish in a deep roasting tin. Pour hot water around the dish until halfway up its sides. Bake for 25-30 minutes until puffed and golden.