Description
While Eliza Acton only enjoyed modest success as a poet, her food writing lives on.
Ingredients
Scale
- 6 slices of stale bread, buttered (I used wholemeal)
- 1 Tbsp. sugar (I used demerara)
- Handful of sultanas, raisins, currants or candied peel (optional – I used sultanas)
- 1 pint (2 cups or 500 ml) of milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Cut each slice of bread into half along the diagonal and arrange them in graduated layers in a buttered baking dish, sprinkling each layer with sugar and fruit as you go.
- Beat eggs, milk, vanilla and cinnamon and then pour gently over the bread. It will not fill the dish but the bread will absorb and distribute the custard mixture.
- Let stand for 1 hour.
- Preheat oven to 180 C (350 F) and bake for approximately 45 minutes, or until bread is browned.
- Prep Time: 1 hour 30 mins
- Cook Time: 45 mins