Preheat oven to 175°C.Spread the butter liberally on each slice of bread. Arrange the slices in the dish, butter side down. Add a dash or two of blueberry mush on each layer of bread, along with some of the dried fruit. The last layer of bread may be arranged in some artistic way to enhance the appearance of your dessert before serving.Add the egg batter: Mix 100 ml of the fresh cream with the milk. Add in the seed from one vanilla pod or use a teaspoon of vanilla essence. Pour this lot over the bread. Do it slowly to allow the bread to soak up the fluid.Now pop this into the oven for twenty minutes. Then turn the oven up to 200°C for another ten minutes. This will bake the top of the dessert to a nice brown caramel state.
Optional: Switch off the oven and leave the dish inside to sweat a little before removing to cool down. Remember, the dish may be soggy after the baking. You need to allow the boiling juices inside to finish boiling and for the steam to evaporate. The dish will then solidify and the consistency would be that of a juicy cake.Serve this with a dash of the remaining cream and enjoy.Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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