Serves 10
Ingredients
- 300 g slightly steal bread, without crusts
- 500 ml milk
- 200 g sugar
- 5 eggs, beaten
- 2 tbsp honey
- 50 g raisins
- 3 small slices gingerbread
- 70 g vanilla flour
- 1 tsp ground cinnamon
Method
- preheat oven to 175°C-350°F
- butter and line the base of a 20 cm non-stick square cake tin
- heat milk over medium heat, add sugar and honey
- rip bread and gingerbread into small pieces and tip in a large bowl
- stir in the hot sugar and milk mixture
- then scrunch through your fingers to mix everything well and completely break up the bread
- beat the eggs slightly
- combine the eggs, raisins, cinnamon and vanilla flour and pour into the bread mixture
- stir well, then set aside for 15 mins to soak
- pour the batter into the buttered and lined cake tin
- bake uncovered 45-50 minutes
- turn out of the tin and strip off the paper, cut into squares and serve
- INSTRUCTION VIDEO
Tips, Tricks and inspiration
- cover with foil if it starts to brown too much
- chocolate glaze recipe, very easy to prepare, 175 g icing sugar, 40 ml water and a few tbsp cacao