Brioche bread and butter pudding

Ingredients

• 1/2 standard brioche loaf, cut into 8-10 slices
• 50 g softened butter, plus extra for greasing
• 175 g sultanas
• 175 g soft brown sugar
• 2 medium eggs
• 600 ml milk
• 1/2 tsp ground cinnamon
• 1 vanilla pod, split lengthways and seeds scraped out

Method

1. Grease a shallow ovenproof dish and butter one side of each brioche slice.
2. Mix the sultanas with the brown sugar. Layer the brioche butter-side up, scattering the fruit and sugar between the layers.
3. Whisk the eggs, milk, cinnamon and vanilla seeds. Strain over the brioche and leave to soak for 30 minutes.
4. Heat the oven to 180°C (gas 4) and bake for 30–40 minutes, until golden and just set. Rest for 5 minutes before serving.