This delicious risotto is perfect for dinner on a summery evening. Make this dish vegetarian-friendly by swapping the Parmesan for a similar alternative that's free from rennet.
Method
- Preheat your oven to 180 degrees Celsius or Gas Mark 4.
- Butter the bread, cut into triangles and place in an oven proof dish.
- Sprinkle over raisins or dried fruit.
- Mix together the eggs, milk, sugar, vanilla extract and salt to make a custard.
- Pour the custard over the bread and allow to soak for 20-30 minutes.
- Sprinkle a little extra sugar over the top and bake for 25-30 minutes.