Brioche bread and butter Pudding
This is a Mary Berry recipe and, unlike a normal bread and butter pudding, is incredibly light and fluffy.
For the filling
400g brioche loaf
50-100g melted butter
100g sultanas, raisins or mixed fruit (as you prefer)
3 tbsp demerara sugar
For the custard
3 large eggs
200ml double cream
450-500ml full fat milk
1 tsp vanilla extract
Zest of small lemon
You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in.
Cut the brioche loaf into 1.5cm slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter the sultanas/raisins/mixed fruit liberally.
To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes. While the pudding is standing, preheat the oven to 180°C/160°C fan.
Half fill the roasting tin with boiling water, and place the ovenproof dish into it. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling.
Serve warm with cream.