Bread and Butter Brulee

• 10 slices white bread
• 14 cup butter, at room temp
• nutmeg, freshly grated
• 12 cup golden raisin
• 8 egg yolks
• 12 cup superfine sugar
• 12 teaspoon vanilla
• 1 cup heavy cream
• 1 12 whole milk
• 6 tablespoons superfine sugar, to finish

1. Preheat oven to 350.
2. Spread butter onto bread and trim off crusts.
3. Cut slices of bread into 4 triangles.
4. Butter ramekins and arrange a flat layer of bread triangles in the bottom of each ramekin.
5. Sprinkle with a little nutmeg and divide golden raisins between dishes.
6. Arrange remaining bread rtiangles over lapping in a line over the top of the first layer.
7. Using a fork, mix together egg yolks vanilla, and sugar.
8. Pour cream and milk into a saucepan and bring to a boil.
9. Gradually beat in egg mixture.
10. Carefully strain custard mixture into ramekins and allow to stand for 10 minute
11. Place ramekins into a roasting pan, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
12. Cover loosely with buttered foil and bake for 20-25 minutes.
13. Remove from over and remove foil.
14. Sprinkle with sugar and caramelize with a blowtorch.
15. Serve warm.

white bread, butter, nutmeg, golden raisin, egg yolks, sugar, vanilla, heavy cream, milk, sugar

Taken from www.food.com/recipe/bread-and-butter-brulee-436225 (may not work)