- 1/4 cup raisins or sultanas
- 1/4 cup brandy
- 300ml cream
- 1 cup milk
- 1/2 cup sugar
- 3 eggs
- 420g can pears, drained and cut into thin slices
- 1 loaf Burgen Gluten Free White Bread
- butter for greasing the dish
- 75g dark chocolate, chopped into small chunks
Combine the raisins and brandy in a small bowl or cup. Cover and set aside for a few hours or overnight if possible.
Place the cream, milk and sugar in a small saucepan. Bring almost to the boil, stirring to dissolve the sugar. Allow to cool until warm, break the eggs into a bowl and then whisk the cream mixture into them.
Grease a 30cm rectangular baking dish with butter.
Cut bread into quarters, making triangle shapes.
Place a layer of bread across the base of the dish.
scatter with pear slices, chocolate and the raisins.
Pour over the custard mixture and then cover with remaining bread slices.
Allow to sit for an hour if possible for the custard to soak into the bread.
Preheat the oven to 170 C.
Bake for 30 minutes until the bread is golden and the custard just set.