Sweet eggy bread in custard recipe
 Even eggier eggy bread! Butter-honey drenched French toast served in a bowl of egg custard, topped with caramelised oranges. 2 medium oranges2–3 tbsp icing sugar½ x 400ml/14fl oz tin ready-made custard 40g/1½oz butter2 tsp sunflower oil2 free-range eggs75ml/2½fl oz milk1 tsp vanilla extract3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts)2 tbsp runny honey 2 medium oranges 2–3 tbsp icing sugar ½ x 400ml/14fl oz tin ready-made custard 40g/1½oz butter 2 tsp sunflower oil 2 free-range eggs 75ml/2½fl oz milk 1 tsp vanilla extract 3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts) 2 tbsp runny honey Method Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside.Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly.Whisk the eggs, milk and vanilla extract together well in a bowl. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside. Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside. Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly. Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly. Whisk the eggs, milk and vanilla extract together well in a bowl. Whisk the eggs, milk and vanilla extract together well in a bowl. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve.