Ingredients
- 15 slices white sliced pan bread
- 100g softened salted butter
- 50g dried raisins
- 2 whole large eggs
- 3 egg yolks
- 60g icing sugar
- 2tbs vanilla extract
- 300ml Baileys
- 300ml cream
- 4tbs light soft brown sugar
- vanilla ice cream to serve
- Preheat the oven to 185 degrees.
- Remove the crusts from the bread and spread the soft butter all over, then cut the bread into triangles. Use the remaining butter to grease an oven-proof baking dish or pot. In this recipe I use a shallow frying pan, about 20cm in diameter and 8cm high.
- Begin layering the bread triangles across the base of the dish, sprinkling a layer of raisins on top. Continue this process until all the bread is used and the tray is full.
- In a separate bowl, whisk together the eggs, egg yolks and icing sugar.
- Put the vanilla bean paste/vanilla seeds in a small pot with the Baileys and cream and heat gently to just above hand temperature. Pour this over the egg mix and whisk together until smooth, then pour this over the layered bread in the tray.
- Leave to rest at room temperature for 30 minutes, then sprinkle the top with the soft brown sugar. Bake for 45 minutes at 185 degrees until it has risen and wobbles.
- Allow to rest for 30 minutes, then serve warm with a spoon of vanilla ice cream.
