- A loaf of sliced brioche (approximately 18 slices)
- Mixed fruit and peel (about three handfuls)
- 3 tbsp soft brown sugar
- Ground cinnamon
- 3 medium eggs
- 200 ml double cream
- 200 ml whole milk
Step 1: Place The Bread
Turn on oven to 200°C. Place sliced brioche rolls into a gratin oven proof dish and top with raisins.
Step 2: Make The Custard
Beat the whole eggs and the egg yolks together in a bowl. Heat the milk and the double cream with the cinnamon in a small pan, over a moderate heat. When almost boiling pour over the beaten eggs and stir well (be careful not to scramble the eggs!). Return to the heat and add the cornflour, continue to heat for 3 mins till thickened.
Step 3: Bake
Pour the custard over the brioche and transfer dish to oven for 8 mins or till cooked. Dust with icing sugar and serve!