500 ml Milk
375 ml double cream
5 ml vanilla essence
40 g butter, melted
6 large eggs
200 g castor sugar
125 ml Amarula Cream
6 small soft bread rolls
25 g sultanas, soaked in water and drained
100 g apricot glaze, warm
In a pan, bring the milk, cream and vanilla essence to the boil. Use a little of the butter to grease a large oval pie dish.
In a bowl, whisk the eggs and castor sugar until pale. Gradually add the milk-cream mixture, stirring. Add the Amarula Cream and strain through a fine sieve.
Cut the bread rolls into thin slices and butter them. Arrange in the pie dish and sprinkle over the sultanas. Pour the Amarula mixture over the bread. The bread will float to the top.
Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.
Bake in a preheated oven, 160°C.
* Amarula is on special at Prestons Liquor Stores in Nelson Mandela Bay this weekend. For more weekend specials, click on this image: