Adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes
a prominent Head Cook
Check out her site Argiro for more delicious recipes
Ingredients (for 6 portions)
For the base:
6 stale toast bread slices (or left over tsoureki bread or brioche or challah)
2 tbsp of butter (or margarine)
2 tbsp of dark raisins
4 tbsp of chocolate chips
For the cream:
4 eggs
1 vanilla pod
3 tbsp of granulated sugar
500 ml of cream (35% fat)
350 ml of fresh milk
1 pinch of ground nutmeg (or ground cinnamon)
1-2 tbsp of finely chopped walnuts
icing or granulated sugar for dusting
Method:
Score the vanilla pod lengthwise and using a knife take the seeds out of the pod.
In a heavy-bottomed pot put the milk, the cream, the sugar, the vanilla pod and the seeds on medium heat. Leave the ingredients to come to the boil and discard the vanilla pod.
In a large bowl beat the eggs with a whisk and slowly, while you don't stop beating, add the warm milk mixture in the bowl. In the end add the nutmeg and stir.
Preheat the oven to 160oC. Brush well with butter a square pyrex dish.
Discard the crust from the bread slices and spread a bit of butter on each one. Cut each slice in two diagonally and then each triangle again in half. You'll end up with 4 triangles out of each slice.
Lay the bread triangles at the bottom of the dish in a way that they semi-cover each other, all in one layer. Scatter on top the raisins, the walnuts and the chocolate chips. Pour over with the cream mixture.
Place the pyrex dish in an oven pan and add in it hot water covering up to 3/4 of the pyrex dish (the dessert will cook with the "bain marie" method).
Put in the oven and bake for about 40-45 minutes or until the cream is properly set. When it is done leave the dessert to rest for 5-10 minutes.
Sprinkle on top with some extra sugar and serve with a spoon directly from the pyrex dish.
Note:
If tsoureki bread, brioche or challah is used then leave the slices with their crust on and cut only into halves. Also in that case you probably need to use only 2 tbsp of sugar for the cream instead of 3. These breads are already lightly or more sweet than normal bread.
For the base:
6 stale toast bread slices (or left over tsoureki bread or brioche or challah)
2 tbsp of butter (or margarine)
2 tbsp of dark raisins
4 tbsp of chocolate chips
For the cream:
4 eggs
1 vanilla pod
3 tbsp of granulated sugar
500 ml of cream (35% fat)
350 ml of fresh milk
1 pinch of ground nutmeg (or ground cinnamon)
1-2 tbsp of finely chopped walnuts
icing or granulated sugar for dusting
Method:
Score the vanilla pod lengthwise and using a knife take the seeds out of the pod.
In a heavy-bottomed pot put the milk, the cream, the sugar, the vanilla pod and the seeds on medium heat. Leave the ingredients to come to the boil and discard the vanilla pod.
In a large bowl beat the eggs with a whisk and slowly, while you don't stop beating, add the warm milk mixture in the bowl. In the end add the nutmeg and stir.
Preheat the oven to 160oC. Brush well with butter a square pyrex dish.
Discard the crust from the bread slices and spread a bit of butter on each one. Cut each slice in two diagonally and then each triangle again in half. You'll end up with 4 triangles out of each slice.
Lay the bread triangles at the bottom of the dish in a way that they semi-cover each other, all in one layer. Scatter on top the raisins, the walnuts and the chocolate chips. Pour over with the cream mixture.
Place the pyrex dish in an oven pan and add in it hot water covering up to 3/4 of the pyrex dish (the dessert will cook with the "bain marie" method).
Put in the oven and bake for about 40-45 minutes or until the cream is properly set. When it is done leave the dessert to rest for 5-10 minutes.
Sprinkle on top with some extra sugar and serve with a spoon directly from the pyrex dish.
Note:
If tsoureki bread, brioche or challah is used then leave the slices with their crust on and cut only into halves. Also in that case you probably need to use only 2 tbsp of sugar for the cream instead of 3. These breads are already lightly or more sweet than normal bread.
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