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


    1. 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
    2. Preheat the oven to 190
    3. 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.
    4. 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.
    5. 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.
    6. 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.