Preparation and cooking time: 40 minutes
2 ripe dessert pears (200g each), peeled, cored and cut into thick slices
400g of unsliced white farmhouse bread, roughly torn into chunks
4 free range medium eggs, beaten
70g of Delamere goat’s butter, softened
350ml of Delamere goat's milk
75ml of double cream
2 tsp ground ginger
110g white caster sugar
1. Preheat the oven. Mix 1 tsp ground ginger with the softened butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish.
2. Beat together the milk, cream, eggs, sugar and 1 tsp ginger and pour over the bread and pears. (If you have too much mix to pour in at once, allow to stand for a couple of minutes so some is absorbed by the bread, then pour on the remaining mix.)
3. Transfer to the oven and bake for 25-30 minutes, or until the custard is set and the top is golden. Serve immediately.