½ cup raisins
1 crusty French breadstick (330g), cut into 2cm thick slices
50g unsalted butter, at room temperature
Icing sugar mixture, to decorate
2 ½ cups milk
300ml carton pure cream
1 cup caramel-flavoured dessert topping
Grease base and sides of a large, round ovenproof dish (12-cup capacity).
Place raisins in a small heatproof bowl. Pour over 1/2 cup boiling water. Soak for 10 minutes to soften. Drain.
Meanwhile, spread one side of each slice of bread with butter. Arrange bread, buttered-side up and slightly overlapping, over base of prepared dish. Sprinkle with raisins.
To make custard, whisk eggs, milk, cream and topping in a large jug until well combined. Pour over bread. Press bread down to cover in custard mixture. Stand for 10 minutes to soak.
Place dish in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up side of the dish.
Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until set and golden. Remove pan from oven. Transfer dish to a wooden board. Stand for 15 minutes.
Serve dusted with sifted icing sugar.