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This is a family favourite recipe.

It is perfect to make with GLUTEN FREE bread and you cannot tell the difference.

Serves 6-8

Ingredients

• 5 cups milk
• 3/4 cup sugar
• 1 teaspoon vanilla essence
• 5 eggs
• 6 slices bread (gluten free if you choose)
• butter
• 1/2 cup desiccated coconut

Method

1. Preheat oven to 160 degrees.
2. Place 2 cups of milk and sugar in a microwave safe jug and microwave on high for 1 minute. Whisk until sugar dissolves.
3. Thoroughly whisk the eggs and vanilla in a large oven proof dish and add 3 cups of cold milk.
4. Add the warm milk mixture to the cold milk and egg mixture.
5. Layer buttered bread on top of custard mixture in the oven proof dish and allow the bread to soak up the custard.
6. Sprinkle with desiccated coconut and bake for 50 minutes. Serve warm.

Variations

• Use your favourite jam in place of butter.
• Use raisin toast, fruit loaf or gluten free bread.
• Use lemon butter and coconut in place of butter.
• Add sultanas to custard mixture.
• Prepare and serve in individual ramekins rather than an oven dish.
• Mix up the way you cut the bread – small squares or triangles, crusts on or off.
• Replace coconut with cinnamon and sugar.
• Replace coconut with icing sugar once it comes out of the oven.

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