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No PJ, not off base, that is the way I do it. Butter a dish. Butter bread with crusts on. Cut obliquely. Layer in dish, intersperse with raison,sultana, chopped appricot, redcurrants.chopped dates, or any dried fruit you happen to have. Only one will do if that is all you happen to have. Make custard of milk and eggs a little sugar. Poke it to make bubbles rise and stick it in the fridge until you remember to poke it again. There is no point in sending these things to the oven unmolested. I cook it at a mediumish to lower heat until it is risen and the top of buttered bread is golden. Bang it on the table while it is still risen so everyone thinks you are brilliant. One can add jam to the buttered bread, and it is nice, but I don't care for it too sweet, so a little goes a long way.