• 400 g (14 oz) sourdough bread, crusts on
• 700 ml (24 fl oz) milk
• 3 sheets gelatine, titanium strength
• 110 g (3¾ oz/½ cup) caster (superfine) sugar
• 5 egg yolks
• 2 egg whites

Preheat the oven to 140°C (275°F/Gas 1). Line the base and sides of a 15 × 10 × 3 cm (6 × 4 × 1¼ inch) baking tray with baking paper.

Slice the bread into 2 cm (¾ inch) thick slices and bake for 10 minutes or until completely dried out, then toast under a hot grill (broiler) until burnt with black edges and dark brown colouring. Place in a saucepan with the milk and bring to the boil, then set aside for 20 minutes to infuse.

Soak the gelatine in cold water for 5 minutes or until softened. Strain the milk, discarding the solids. Return the milk to a clean pan over low heat. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved.

Place the sugar, egg yolks and egg white in a bowl and whisk until thick and pale. Add the infused milk and whisk to combine. Pour into the lined tray, cover with foil and bake for 20 minutes or until set. Remove from the oven and refrigerate until chilled. Turn out the custard and break into large squares. Refrigerate until ready to serve.

This can be made 1 day in advance and stored in an airtight container.