120g raisins
4 tablespoons brandy
Approximately 1 loaf sliced white bread
Butter
1200ml milk
10 eggs
60g caster sugar
2 teaspoons vanilla extract
Cinnamon
Soak raisins in brandy for several hours.
Preheat oven to 180°C and lightly grease pan. Butter bread thinly, leaving crusts on. Add one layer of buttered bread to pan, cutting slices to fit snugly, and scatter over approximately one third of the raisins. Repeat until there are four layers of bread (or nearly to the top of the pan) but don’t put raisins on top layer as they burn or go hard while baking.
Whisk together milk, eggs, sugar and vanilla (you can do in two batches). Pour very gently over the layers of bread. Sprinkle top with cinnamon and bake for approximately 40-45 minutes.
VARIATION
After you scatter the raisins, sprinkle about a third of the zest of one orange on the first three layers (once again don’t add to top layer).
old chris new tricks 