Ingredients

• 6 cups milk
• ⅝ lb stale bread
• 3 eggs
• lemon zest
• 3 pears
• 3 apples
• 1 ¾ oz sultanas
• 2 tablespoons all-purpose flour
• 1 tablespoon cornmeal
• 5 oz sugar
• butter
• oil
• a few sugar cube
• 1 sprig rosemary
• 1 pinch salt

Preparation

25 minutes preparation + 1 hour cooking

Soak the bread diced in milk for one hour, gently fold in the eggs, whole, the grated lemon zest, the apples and pears, peeled and sliced, 1-2 spoonfuls of sultanas, the wheat and corn flour and the sugar. After mixing well, pour the mixture in buttered cake pan, in an even layer 1,6 inches thick. Put small knobs of butter on top, drizzle with a little oil, sprinkle with custard sugar and with chopped rosemary. Bake in a moderate oven for 1 hour.