250 ml full-fat milk
300 ml thickened cream
1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
3 large eggs
1 egg yolk
3 tbsp golden caster sugar
8 slices of day-old white crusty bread
50 g slightly salted butter, softened, plus extra for greasing
75 g mixed dried fruit (including sultanas and currants)
zest ½ lemon
2 tbsp demerara sugar
Single cream or ice-cream, to serve
- Heat oven to 180C/160C fan. To make the custard, heat the milk, cream and vanilla pod with its scrapedout seeds (if using) together in a saucepan to just below boiling point. Meanwhile, whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now (if using).
- Lightly grease an ovenproof dish approximately 20 × 25 × 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half the bread slices in the bottom of the dish so that they are slightly overlapping.
- Mix the dried fruit with the lemon zest and sprinkle half the mixture over the bread. Layer the rest of the bread on top, then sprinkle over the remaining dried fruit.
- Remove the vanilla pod from the custard, then pour the custard over the pudding. Leave to soak for at least 30 mins in the fridge. Sprinkle over the demerara sugar and bake for 35-40 mins until golden brown and puffed up. Serve with cream or ice cream.