500g White Bread, torn into large pieces
150g Choc Chips
50g Fudge, chopped
2 eggs, beaten
120g Light Muscavado Sugar
1 Tsp Vanilla Paste
100g Butter, Melted
2 Tbsp Demerara Sugar
Step 1: Preheat oven to 180°c and line a 20cm square tin with baking paper.
Step 2: Place the bread, choc chips and fudge in a large bowl then pour over the milk, eggs, light brown sugar and vanilla paste. Give it a stir and leave it to soak for 15 minutes.
Step 3: Stir in the melted butter then press into the tin. Sprinkle over the demerara sugar and bake for 1.5 hours. Cover with foil if browning too much on top. Leave to cool before cutting into squares.