Chef Eoin Cluskey shares this delicious recipe with us this evening.
1 loaf brioche / sourdough/ croissants
5 whole eggs
525g full fat cream
150g light brown sugar
Seeds from 1 vanilla pod
100g dried fruit/ chocolate / berries
Butter for greasing the pan
Sugar for dusting pan
Cast Iron pan
Whisk
Small knife for vanilla
Tear or chop the bread into small pieces. Add your dried fruit or chocolate .
Whisk together the eggs, cream , brown sugar and vanilla seeds.
Pour the liquid over the bread and leave to soak for a few hours – or overnight if possible.
Grease the cast iron pan generously with butter and dust with caster sugar.
Transfer the bread mix to the pan and pile high, sprinkle with sugar!
Bake at 165C for 45 mins to 1hr .
Serve warm with custard.
