Warm 250ml of whole milk, 300ml of heavy cream, and 1 teaspoon of vanilla extract. Whisk 3 eggs, 1 egg yolk, and 3 tablespoons of superfine sugar, then whisk in the warm milk.
Spread 8 slices of day-old crusty white bread with 50g of softened butter and cut into triangles. Mix 75g of mixed golden raisins and currants with the grated zest of ½ lemon.
Layer half the bread in a buttered 8 × 10in / 20 × 25cm baking dish, 2in / 5cm deep, and scatter over half the fruit. Repeat, then pour over the custard and soak for at least 30 minutes.
Meanwhile, preheat the oven to 350°F / 180°C. Sprinkle with a little demerara sugar and bake for 35-40 minutes, until golden brown and puffed.
