ingredients
serves: 4
1 1/2 cups full-cream milk
1/2 poubd fresh or frozen mixed summer fruits
1/4 cup butter, at room temperature
8 slices whole wheat bread from a medium-cut loaf
3 tablespoons light brown sugar
2 large eggs
1/2 teaspoon natural vanilla extract
Nutmeg for grating
To decorate:
1 teaspoon Confectioner’s sugar
To serve:
fresh cream or natural Greek yogurt
method
1. Preheat the oven to 220°C (425°F). Heat the milk gently in a pan; do not let it boil. If you are using frozen fruit, spread it out on a plate to thaw a little.
2. Grease four 1 1/4 cups ovenproof dishes with a little of the butter.
3. Remove the crusts from the bread, butter the slices and cut each one into four triangles or squares.
4. Arrange a few pieces of the bread in the bottom of each dish, pointing slightly upwards. Add a spoonful of fruit and a sprinkling of the sugar, then repeat until all the bread and fruit are used up, ending with a layer of bread.
5. Break the eggs into a bowl, whisk lightly, then stir in the warm milk and the vanilla. Whisk again, then carefully pour the custard mixture evenly over each dish.
6. Grate a little nutmeg over the puddings, put them on a baking tray and bake for 15 minutes, or until just set and golden brown.
7. When they are cooked, sift Confectioner’s sugar over the tops and serve with cream or Greek yoghurt.
