Chef’s Note: This homely dessert is a delicious way to kick off the month of November, as it warms both the heart and the stomach. You could get fancy and use fruit breads or add candied fruit peels if you so desire, but keeping it simple works just as well to satisfy a craving for a taste of home.
6 slices of white bread
about ½ stick, or 4 tablespoons, of butter, softened
¾ cup of heavy cream
¼ cup of milk
⅓ cup of raisins
1 tablespoon of brown sugar
whole nutmeg, for grating (optional)
Preheat oven to 350F. Grease an 8 x 10 inch baking dish with butter.
Generously butter each slice of bread, then cut the bread diagonally into quarters.
Arrange half of the bread (12 quarter pieces) in the baking dish, overlapping the pieces.
Scatter half of the raisins over the bread and arrange the remaining bread over the first layer. Then sprinkle the rest of the raisins over the bread. Then, tuck the raisins under the bread to prevent them from burning.
In a separate bowl (preferably a pitcher), beat the eggs. Stir in the cream, milk, and white sugar.
Pour into the baking dish, over the bread. Allow the mixture to stand for 15 minutes.
Sprinkle the brown sugar evenly over top and for optional extra flavor ,grate some nutmeg the dessert.
Place the baking dish on top of baking sheet, in case of spillage.
Bake on the upper rack of the oven for about 30 to 45 minutes, or until set and golden brown.
The dessert is best enjoyed warm.
All photos by Lauren Quinn