| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 4 Eggs
- 50 grams Caster Sugar
- 60 mls Double Cream
- 250 mls Milk
- 1 tablespoon Vanilla Extract
- 200 grams Sourdough Bread or whatever you feel like!
For the Crumble Topping:
- 75 grams Plain Flour
- 75 grams Brown Sugar
- ½ teaspoon Cinnamon Ground
- Pinch Salt
- 75 grams Butter cut into chunks
- 75 grams Blueberries
- 1 tablespoon Icing Sugar
Ingredients
For the Crumble Topping:
| |
Instructions
- Whisk together the eggs, caster sugar, double cream, milk, and vanilla extract.
- Chop the bread into bite-sized chunks, put into a casserole dish, and pour over the egg mixture.
- Cover with cling film and refrigerate overnight.
- Work together all of the ‘crumble topping’ ingredients with your fingertips until it resembles breadcrumbs, but don’t overdo it. This can also be refrigerated overnight.
- Sprinkle the crumble topping over the now soaked up bread, then sprinkle over some blueberries and bake for 30 minutes at 180°C/350F/Gas Mark 4.
- Sieve some icing sugar on top of each portion and enjoy!
Share this Recipe