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1
I would recommend trying to use a deep cassarole dish to make this as you can make a large amount.
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2
preheat the oven to Gas mark 3, 162 oc
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3
Do a layer at a time as you can use a cut up slice of bread to fill in the gaps and save any waste of food.
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4
Firstly begin by buttering the bread for the first layer to prevent any waste.
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5
Apply marg to both sides of the bread then remove the crusts by cutting them off.
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6
Place the bread into the cassarole dish making sure you fill the gaps up also.
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7
Sprinkle the bread with raisins and saltanas.
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8
Use as many as you like or none at all.
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9
Then drizzle as much golden syrup over the bread depending how much you would prefer to use.
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10
(I would recommend 2 teaspoons per layer)
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11
Repeat this process till you get to the top layer.
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12
On the top layer just use golden syrup as the raisins and saltanas could burn.
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13
Crack all 5 eggs together in a bowl and whisk well.
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14
Add all the milk in a pan and heat till it almost starts bubbling.
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15
Take it off the heat and add to the beaten eggs.
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16
Mix well.
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17
Add the cinnamon and vanilla extract to the milk and eggs.
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18
Mix well.
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19
Once that has been made you are able to pour the mixture gradually over the bread.
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20
Pour a small amount at a time checking that the mixture is passing through.
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21
Once the mixture has all been added, smooth the top layer off for the bread to fuss.
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22
Place in oven for 30-35 mins on gas mark 3 on the top shelf.
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23
After that time of cooking, lower the gas mark down to gas mark 2 and move the dish to the bottom shelf.
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24
Cook for a further 15-20 mins.
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25
Once cooked, remove from oven and leave to cool for 5-10 mins before tucking in.
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26
Enjoy ;)
