Ingredients
|
Eggs |
280g |
5 |
|
Milk |
50g |
3 1/3 Tbs |
|
Vanilla |
5g |
1 Tsp |
|
Cinnamon (to taste) |
5g |
½ Tsp |
|
Nutmeg (to taste) |
1g |
¼ Tbs |
|
Older Sliced Bread |
6 – 8 Slices |
|
Method
Add the ingredients into a flat Pyrex dish or sheet pan large enough to take all your bread at once. Mix the ingredients well and attempt to level out the custard over the containers as much as possible. Take your bread slices and lay them into the custard all at the same time. Give the custard a few seconds to absorb and flip the bread over. Ensure the bread is coated everywhere whilst giving the bottom of the slices a few seconds to absorb the remainder of the custard.
Tip: Don’t let the bread sit on one side too long as it will absorb too much of the custard and leave the other side dry.
As with all things good and tasty, this recipe works best with ingredients from Anton’s. Use our In-House made breads to create this dish.
