• 200ml of your favourite fruit liqueur (pear is just divine)
• 185g warmed O’Tooles honey
• 2 whole vanilla pods split lengthways
• 9 free range egg yolks
• 9 free range whole eggs
• 10 slices of Red Beard Carmen
Miranda fruit bread -1cm thick per slice, buttered
Gently heat cream, liqueur, honey and whole vanilla pods, remove from
heat. Once cooled add whisked eggs and yolks, pour into the cream mix, whisk
together and strain. Cut bread in half diagonally and arrange in a greased
dish, slightly overlapping. Pour the cream mix over the bread and let sit for
10 mins for the bread to absorb the mix. Bake at 260ºC for 30 mins
in a water bath or until golden.
Serve with seasonal fruit, crème fraiche or your favourite icecream and
drizzle with honey.
