- 1 pint cream
- 1 cinnamon stick
- pinch salt
- pinch Mace
- pinch Nutmeg
- 2 eggs (whole)
- 1 egg yolk
- loaf of white bread (sliced)
- 1/2 cup butter
- raisins and dates
- Preheat oven to 350F degrees.
- In a saucepan mix cream, cinnamon stick, pinch salt, a little mace, and a little nutmeg. Bring to a simmer and remove from the heat.
- Cut the crusts from the bread slices.
- Butter the inside of a deep baking pan.
- Whisk together the two whole eggs and one egg yolk, along with 2-3 tablespoons of sugar. When the cream has cooled, slowly stir it into the egg mixture. The cream needs to be cool so it doesn’t cook the eggs.
- Butter the bread slices on one side and place them into the bottom of the pan, butter side down. Add slices to cover the bottom of the pan.
- Sprinkle in some dates and raisins. Add a little of the cream custard mixture. Continue to layer buttered bread slices, raisins and dates, and a little custard. When the pan is full pour over the remaining custard. Top with slices of buttered bread and lightly press down to soak the mixture all the way through the bread.
- Sprinkle the top with sugar and place it in the oven. Bake for 35 – 45 minutes until the center is done. Let cool for 10 minutes and then turn out of the pan onto a plate to serve.
