CookEat Recipe
Dolce Firenze
A warm baked milk-and-egg dessert over thin buttered toast, with sultanas and lemon zest left in layers.
Method
Steps
Step 1
Gather the ingredients: 100 g caster sugar; 60 g fine white bread, thinly sliced; 40 g sultanas; 3 eggs; About 20 g butter, enough to spread both sides of the warm toast; 500 ml whole milk; Finely grated zest of 1/2 lemon.
Step 2
Heat the oven to 160°C. Toast the thin bread slices lightly, then butter both sides while still warm. Arrange in an ovenproof serving dish about 20 cm across and at least 5 cm deep.
Step 3
Scatter the sultanas and grated lemon zest over the buttered bread. Beat the eggs well with the caster sugar, then mix in the milk.
Step 4
Pour the egg-and-milk mixture gently over the bread and fruit without stirring or disturbing the layers. Bake for about 35–45 minutes until the custard is gently set and at least 74°C in the centre. If the top colours too much, shield loosely with baking paper; do not bake until dry.
Step 5
Serve warm from the dish, spooning through the soft custard, toast and fruit. Cool leftovers promptly and refrigerate at 4°C or colder within 2 hours, then eat within 2–3 days. There is no sugar crust, spice topping or cream garnish in this version.
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