- 250ml/9fl oz double cream
- 65ml/3fl oz milk
- 50g/2oz caster sugar
- 3-4 saffron strands
- 3 eggs
- a little butter for greasing
- 6 slices white bread, buttered and sliced into 4 triangles
- 50g/2oz ripe papaya, finely chopped
- 25g/1oz pistachio nuts, crushed
- Preheat the oven to 180C/350F/Gas 4.
- Mix the cream with the milk and add the sugar and saffron strands.
- Whisk the eggs and add them to the cream mixture.
- Butter a deep oven-proof dish 15cm x 22cm/6in x 9in, place a layer of bread at the base, then sprinkle over some papaya and nuts.
- Add another layer of bread then some more nuts and papaya.
- Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes. Cook until the surface is a rich golden brown.
- Serve immediately.