Custard and vanilla ice cream both accompany this nicely. Its also great cold on its own with a cup of tea. As an aside, if you don't have cream and only have semi skimmed milk it will still be scrumptious, just not as rich.
Approximately 8 slices of bread. Depending on the size of your oven dish you might want one or two more
Butter to spread on the bread - or margarine suitable for cooking
2 tsp cinnamon powder
350ml milk - full fat is best, semi skimmed is OK
50ml double cream - optional - increase milk by 50ml if not to hand
- Heat your oven up to 180c
- Remove the crusts from the bread, spread with butter and cut into triangles
- Arrange half the bread buttered side up in the dish
- Sprinkle the raisins over the bread, then do the same with the cinnamon. Raisins in the middle means you don't get any burnt black ones on the top
- Arrange the rest of the bread on top - again buttered side up
- Crack the eggs and whisk together, adding the sugar. Warm the milk - in the microwave is fine, just needs to be hot enough to melt the sugar - and add the egg and sugar mix and stir.
- Tip the 'custard' slowly over the bread, covering as much of the bread as possible
- At this point Grandma Gingerbread always said to leave it for 10 minutes before baking - this makes sure the bread has really soaked up the custard. Sprinkle a little nutmeg and some extra sugar over the top to give it extra crunch
- Bake for 30 - 40 minutes