Layer the bread and dried fruit and nuts in a
large ovenproof dish or 4 individual dishes.
In a large bowl, beat together the sugar,
eggs and milk, and pour all over the bread.
Allow the milk mixture to soak in for
half an hour or so before pressing down
gently to encourage absorption.
Sprinkle with more sugar and cook in a
preheated oven, 180°C (350°F) Gas Mark 4,
for 30–40minutes (it will start to soufflé
once cooked).
Allow to cool a little before attempting
to eat. Best served with Ayrshire or Jersey
cream. Enjoy any leftovers straight from
the refrigerator
Serves: 4
Reprinted with permission from Levi Roots: Food for Friends, by Levi Roots, published by Octopus Publishing
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