Prep Time 10′      Baking Time 45′      Serves 6


  • 6 slices of toast
  • 2 tbsp butter or margarine
  • 2 tbsp raisins
  • 4 tbsp chocolate chips
  • 4 eggs
  • 1 vanilla pod or 1 vanilla bean
  • 3 tbsp sugar
  • 500 ml cream
  • 350 ml milk
  • A pinch of nutmeg or cinnamon
  • Powdered or granulated sugar for dusting


  1. Split the vanilla pod and scrape out the seeds.
  2. In a saucepan with a thick base, combine the milk, cream, sugar, and vanilla.
  3. Bring to a boil.
  4. Remove the vanilla pod.
  5. Whisk the eggs in a bowl with a wire and gradually, while continuing to whisk, add the hot milk mixture.
  6. Finally, add the nutmeg.
  7. Preheat the oven at 160°C.
  8. Butter a square ovenproof dish.
  9. Remove the crust from the bread.
  10. Lightly butter each slice.
  11. Cut diagonally and then halve to make 4 triangles.
  12. Arrange the triangles, overlapping each other slightly, to form a layer on the tray.
  13. Add the raisins and chocolate chips.
  14. Pour over the custard.
  15. Place the dish in a larger baking dish (bain-marie) and fill the bottom one with boiling water to cover 3/4 of the ovenproof dish.
  16. Bake for about 40-45 minutes, until set and firm.
  17. Once baked, let the dessert stand for 5-10 minutes.
  18. Dust with powdered or granulated sugar.
  19. Serve with a spoon – do not cut into slices!


Source: Argiro Barbarigou