This is quite an old recipe that originates from Tudor times. We have substituted the traditional two-day old bread for Brioche buns, which give this dish a lovely butter sweetness.
What you’ll need:
- Unsalted Butter
- 6 brioche buns or brioche sliced bread works equally well
- A decent handful of Sultanas
- 150 millilitres Full-Fat Milk
- 200 millilitres Double Cream
- 4 Free-Range Eggs
- 3 tablespoons of Ellesmere wildflower honey
- 1 Nutmeg (grated)
How to make:
Preheat the oven to 180C/160C Fan/Gas 4.
Prepare your ovenproof dish, or loaf pan with either little butter or layer with a greaseproof paper.
Cut the brioche buns in half and spread on one side with butter.
Arrange the buttered brioche buttered side up, along the dish, then sprinkle with sultanas, then drizzle with the honey, ensuring that it falls evenly across each bread layer.
Repeat this process layering the bread, sultanas and honey evenly. (Ellesmere wildflower honey is perfect for this recipe as it has beautiful thick runny texture.)
Crack the eggs into a bowl, add the cream and milk and grate half the nutmeg into the mix. Whisk until the eggs have become light and frothy.
Pour the creamy egg mix over the prepared bread layers, ensuring every piece is light coated with the wet mixture.
Leave to soak in for about 15 minutes. Once the brioche has soaked the egg and cream mix, place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown.
You can serve this straight from the oven with custard or cream, or it is equally delicious served cold.
