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Ingredients
1l
Macphie Creme Brulee
16 Slices of Bread
100g
STANDARD Orange River Sultanas
14g
Ground Cinnamon 25kg
Ballyrashane Unsalted Butter 20x500g
Method
Grease a pie dish with butter
Cut the crusts off the bread.
Spread each side with butter, cut into triangles
Arrange a layer of bread, buttered side up in the bottom of the dish.
Add a layer of sultanas and a sprinkle of cinnamon
Repeat until you have used up all the bread. Set aside
Pour Macphie Crème Brûlée into a saucepan and gently heat to 85-90ºC, stirring continuously
Pour the liquid over the bread and sprinkle with nutmeg.
Cool slightly and refrigerate for 1-2 hours until set
