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1
Start by greasing a 22 x 15 x 6cm / 8½ x 6 x 2in baking tin or dish with butter, and line it with parchment paper, (see the video for the dish I use)
2
Tear the bread into small pieces and get them into a large mixing bowl, add the mixed dried fruit, cranberries, and spices to the bowl.
3
Whisk the milk, cream, vanilla extract and beaten together in a jug, then add it along with the melted butter, to the bread bowl.
4
Using a wooden spoon, or your hands, thoroughly mix it all together.
5
Set it aside for 20 minutes to make sure the bread has thoroughly soaked up the liquid.
6
Pre-heat your oven to 170°C /340°F / Gas mark 3.
7
Give the mixture a final good mix and get into the prepared dish/tin and level it off, but roughen up the surface a little, just so it isn’t smooth, as shown in the video.
8
Place a sheet of greased cooking foil over the dish, get it into the pre-heated oven, set your timer for 1¼ hours.
9
When there’s only 15 minutes left, carefully remove the foil and continue baking.
10
Once the full time is up, get it out of the oven and onto a wire rack to cool for 10 minutes.
11
Remove it from the tin, (see the video) cut and serve (hot or cold) with ice cream or vanilla custard (see my vanilla egg custard video tutorial).
12
Enjoy.
Method
Ingredients
350g / 12½oz White or Whole wheat bread
300g / 11oz Dried mixed fruit & peel
50g / 2oz Dried Cranberries (optional)
4g / 1tsp Cinnamon or Mixed Spices
2g / ½tsp Nutmeg
300ml Milk
75mls Double/Heavy Cream
1 Large egg (beaten)
80g / 3oz Light Brown Sugar
60g /2oz Butter (Melted)=
6mls / 1tsp Vanilla extract
15g / 1tbsp Demerara Sugar (topping)
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