Sweet pears sandwiched between slices of bread, covered in creamy homemade custard and baked to perfection.
Preparation time: 35 Minutes
Cooking time: 35 Minutes
60g unsalted butter
6-8 slices white bread, crusts removed
4 tablespoons mincemeat
4 ripe red pears, cored & thickly sliced
25g caster sugar
284ml double cream
3 medium eggs, beaten
1 tablespoon demerara sugar
Preheat the oven to 180°C, fan 160°C, gas 4. Butter the bread on one side. Spoon the mincemeat on to the bread, then cut into triangles and arrange in a 2-litre ovenproof dish. Tuck the pears between the slices.
Beat together the caster sugar, milk, double cream and the eggs. Strain and then pour over the bread and pears. Sprinkle over the demerara sugar and allow to stand for 20 minutes. Bake for 30-35 minutes or until the custard is just set.
Allow to stand for a further 15 minutes, then serve with a drizzle of fresh cream or warm custard.