Bread And Butter Pudding French Toast Sandwiches - cooking recipe

Ingredients

16 slices medium white bread
125 g butter, softened
100 g mixed dried fruit
4 medium eggs
150 ml double cream
150 ml 1% low-fat milk
3 drops vanilla extract
50 g caster sugar
cinnamon

Preparation

Cut out an 8cm (3\") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
Beat the eggs, cream, milk and vanilla together in a shallow bowl.
Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
Serve immediately.