This classic and warming dessert is guaranteed to be a crowd pleaser.
In the kitchen:
Butter each slice of bread, on one side only, then cut diagonally into quarters.
Take an ovenproof dish, around 25cmcm x 16cm, and carefully line the bottom with a layer of the bread quarters. After adding the first layer, sprinkle over some of the sultanas then repeat the process until dish is full.
In a large bowl, mix together the eggs and sugar then gradually incorporate the milk and cream until fully combined.
Pour over the bread and finally sprinkle over a little grated nutmeg.
At the barbecue:
Preheat the barbecue to a medium, indirect heat , approx. 200°C.
Place the dish over the indirect heat then bake on the barbecue for 35-40 minutes until the egg is cooked through and golden on the top.
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