Our soft and tasty loaf turns all sweet and gooey in this warming winter favourite.

  • 250ml whole milk
  • 100ml double cream
  • few drops good quality vanilla extract
  • half lemon or orange zest
  • 8-10 slices Warburtons Gluten Free White Loaf
  • 2 tsb butter
  • 3 eggs
  • 2tbs caster sugar
  • 2tbs sultanas
  • 1tbs demerara sugar
  • pinch nutmeg
  1. Preheat the oven to 160°C fan, 180°C conventional, Gas mark 4
  2. Pour the milk, cream and vanilla extract into a saucepan over a medium low heat and bring to a simmer, then turn off the heat, add the zest and set aside to cool slightly
  3. Use a little of the butter to grease an ovenproof baking dish. Set aside about a teaspoonful of butter for later and then use the rest to butter the slices of bread. Cut each slice in half diagonally.
  4. Beat the eggs and caster sugar together in a large bowl then add the milk and cream mixture while still beating to make a thin custard
  5. Layer half the bread slices into the dish and sprinkle over half the sultanas. Pour over half the custard, gently pressing down the bread to make sure it is covered and leave to soak for about 15 minutes
  6. Arrange the rest of the bread slices on top and add the rest of the sultanas. Pour over the remaining custard. Dot with the last of the butter, sprinkle with demerara sugar and a pinch of nutmeg. Cover loosely with foil.
  7. Make a “bain-marie” by placing the baking dish in a deep roasting tin and add water to the tin until it comes half way up the side of the dish. Place on the middle shelf and bake for 15 minutes then remove the foil and bake for a further 20 minutes.
  8. Remove from the oven and leave to stand for ten minutes before serving.