My typecast bioche bread and butter pudding

    As this is always a hit with whomever I make it for, I call it typecast because that’s all they bloody want. There’s been a few occasions where people have not accepted my offer to make something different such as a cheesecake. They only want the b&b pudding.
    My recipe has been adapted from Delia’s, BBC food website and I think I picked up some hints from watching Come Dine With Me. Usually I pick up not what to do, so this was an exception. For people watching what they eat, then you won’t find much nutritional value in this recipe…

Ingredients:
200g raisons soaked in 200ml cognac
9 yolks
374g brown sugar
4 whole eggs
800ml whole milk heated. There is no point with half fat milk – you’re only kidding yourself
1 vanilla pod (or vanilla essence if you can’t be bothered faffing around with the pod)
8 slices estimate, or enough brioche to fit into your baking dish
butter
apricot jam

• Pour 40ml cognac into a glass and sip whilst making this recipe.
• Bring the raisons in the cognac to the boil, then drain off the cognac and put to one side. Trying not to drink that also.
• Mix the egg yolks and sugar by beating gently over a bain-marie.
• Add the whole eggs, milk and vanilla to the egg mix.
• Slice and toast the brioche. Butter each slice, and put a generous amount of apricot jam on each.
• Layer the brioche slices in a baking dish, and sprinkle the raisons over.
• Keep layering the brioche until you can fit no more, then pour the egg mix over.
• If you havne’t drunk the left over cognac that had been drained from the raisons, then pour that on top too if you wish.
• Try to submerge all the slices of brioche so they all soak up the egg mix.
• Place in an oven for 35-40 mins on 160 C.
• Don’t bother about saving calories at this stage by serving with berries. Serve with clotted cream or ice cream.