Vanilla custard and crunchy buttery toasted brioche what is there not to like!
30g unsalted butter, plus extra for greasing
250ml each milk and double cream
3 large eggs
90g caster sugar
I tsp vanilla extract
3 small brioche rolls
1tbsp demerara sugar
Lightly butter an ovenproof dish, roughly 20 x 20cm. Place the sultanas in a small bowl and soak in hot water for 10min, then drain, discarding the water.
Place the milk and cream in a saucepan, bring to the boil then remove from the heat. Place the eggs and sugar in a bowl, whisk for 1 min, then slowly add the just boiled milk mixture stirring until smooth. Stir in the vanilla extract and set aside.
Cut the brioche rolls into thick slices and butter the slices. Arrange in the dish, so they are slightly overlapping.. Scatter over the drained sultanas and pour over the custard mixture. Leave to soak for 20-30min. Sprinkle with Demerara sugar and place the dish in a roasting tin, add enough hot water to come half way up the side of the pudding dish. Carefully transfer to the oven and cook at 160°C for 35-40min or until the pudding is puffed up and golden brown. Serve warm.