8. Once the sauce is thickened, add 3 teaspoons of vanilla extract and 2 pinches of nutmeg powder or grated nutmeg. 9. Stir to combine, then pour this eggless custard over the bread layer. Dot with some softened butter on top and optionally sprinkle 1 tablespoon brown sugar evenly on the top layer.. Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk. Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart).

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Preheat the oven to 180°c (160 fan/ Gas 4) and grease an ovenproof baking dish. In a jug whisk together the ready-made custard, milk, and vanilla extract. 400 ml Custard, 200 ml Whole Milk, 1 teaspoon Vanilla Extract. Slice the hot cross buns in half with a bread knife and butter both sides of the hot cross bun halves.. Preheat an oven to 170°C (350°F). Layer the bread and raisins in a greased 8×8 baking dish. Beat together the milk, eggs, sugar, and vanilla until well combined. Pour the egg mixture into the baking dish. Push the bread down into the egg to help it absorb the egg mixture.