Bread and Butter Custard

From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dessert is a delicious family favorite. A richer version can be made with fresh cream instead of evaporated milk. It can also be made using other dried fruit – mango is particularly good.” Cook time does not include the 30 minutes standing time.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  tablespoons butter, softened
• 3  slices  bread, thinly sliced, crusts removed
• 1 (14 ounce) can evaporated milk
• 2⁄3 cup  fresh milk
• 1⁄2 teaspoon ground cinnamon
• 3  tablespoons raw sugar
• 2  eggs, whisked
• 1⁄2 cup golden raisin
•  nutmeg, Freshly grated
•  confectioners' sugar, for dusting

Directions

1. Preheat oven to 350°F.
2. Lightly butter an ovenproof dish. Butter the bread slices and cut into small pieces.
3. Lay the buttered bread in several layers in the prepared dish.
4. In a large bowl, whisk together the evaporated milk and the fresh milk, mixed spice, sugar and eggs. Pour this mixture over the bread and butter. Sprinkle over the raisins and let stand for 30 minutes.
5. Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with confectioner’s sugar.