Ingredients:
1 tablespoon of raisins
1 tablespoon rum (optional)
4 slices Oatbran and Honey bread
2 tablespoons hazelnut spread
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
1 cup low-fat milk
1 tablespoon custard powder
Instructions:
Spread the hazelnut spread thickly over 2 slices of the bread. Scatter with raisins. Make sandwiches by adding the remaining bread. Cut each sandwich into quarters and stand upright in 9x9 inch square casserole dish. Whisk eggs with cinnamon, sugar, and milk. Pour the mixture over bread trying to distribute evenly. Let stand so bread absorbs the mixture.
Preheat oven to 400 degrees.
Place the casserole dish into a larger casserole or baking pan. Add hot water into the larger baking pan until about half way up the sides of casserole. This helps to prevent burning of the edges similar to how a double boiler works for melting chocolate.
1 tablespoon of raisins1 tablespoon rum (optional)
4 slices Oatbran and Honey bread
2 tablespoons hazelnut spread
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
1 cup low-fat milk
1 tablespoon custard powder
Instructions:
Spread the hazelnut spread thickly over 2 slices of the bread. Scatter with raisins. Make sandwiches by adding the remaining bread. Cut each sandwich into quarters and stand upright in 9x9 inch square casserole dish. Whisk eggs with cinnamon, sugar, and milk. Pour the mixture over bread trying to distribute evenly. Let stand so bread absorbs the mixture.
Preheat oven to 400 degrees.
Place the casserole dish into a larger casserole or baking pan. Add hot water into the larger baking pan until about half way up the sides of casserole. This helps to prevent burning of the edges similar to how a double boiler works for melting chocolate.
Bake at 400 degrees F for 40 minutes until custard is set.
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