Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
Bread preparation
- 8 bread slices (I used white bread since it can soak up much of the custard)
- 3 Tbsp butter spread
- 2 Tbsp brown sugar
- 1 zest of lemon
- 3 Tbsp sultanas
- 3 Tbsp cranberries
Custard
- 1 ½ cups milk
- 1 cup cream
- 3 large eggs
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
- 1 Tbsp brown sugar (to sprinkle)
Instructions
1. Preheat the oven at 180 degrees Celsius.
2. Make sandwiches by spreading butter on both sides of the bread slices. On one side, sprinkle with lemon zest, few sultanas, few raisins and brown sugar. Then cover with the second slice. Repeat with all the slices to make 4 sandwiches.
3. Cut the sandwiches in triangles using a serrated knife.
4. In an oven-safe large deep glass dish, lay the sandwiches facing upwards. This way, they will have crispy edges after baking.
5. To make custard, whisk eggs in a bowl, add sugar, milk, cream and cinnamon, then mix thoroughly.
6. Pour the mixture over the bread and make sure that all the slices are soaked.
7. Sprinkle with brown sugar, sultanas and cranberries.
8. Bake for 35-30 minutes.
9. Serve with maple syrup or ice-cream, and enjoy!
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
