The colour of the apricots and pistachios together are divine, and the subtle flavours of honey and cardamom bring an extra depth to the flavour. This delicious family favourite gets a lovely crusty top once baked.
Ingredients
- 7 fl oz (200 ml) milk
- 7 fl oz (200 ml) double cream
- 6 cardamom pods, crushed
- 1 tsp vanilla extract
- 2 tbsp golden caster sugar
- 1 tbsp clear honey
- enough butter to butter the bread
- 8 thick slices white bread, crusts removed
- 2 handfuls pistachio or almond slivers
- 2 handfuls dried apricots, chopped
- 2 eggs, beaten
How to Make It
- Put the milk, cream, cardamom, vanilla, sugar and honey in a pan, heat to almost boiling but do not boil. Stir until the sugar has dissolved, then set aside for 20 minutes to allow the flavours to infuse.
- Butter the bread and grease an ovenproof dish big enough to take the bread slices in two layers. Lay the bread in the bottom of the dish and scatter with half the nuts and fruit. Cover with another layer of bread and fruit.
- Preheat the oven to 220°C (425°F/Gas 7). Mix the eggs into the cream and pour through a sieve over the bread, gently press the bread down into the cream so it soaks it up. Leave for 15 minutes for the bread to become fully saturated.
- Bake in the oven for 25 minutes. Cover with foil after about 15 minutes so the fruit and nuts on top don’t burn. Serve with cream.
