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1
Butter the bread.
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2
Split the vanilla pod and place in a saucepan with the cream and milk and bring to the boil.
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3
While it is heating, whisk together the egg yolks and caster sugar in a bowl.
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4
Allow the cream mix to cool a little, then strain it on to the egg yolks, stirring all the time.
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5
You now have the custard.
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6
Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit between two layers and leaving the top clear.
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7
Now pour over the warm custard, lightly pressing the bread to help it soak in, and leave it to stand for at least 20-30 minutes before cooking to ensure that the bread absorbs all the custard.
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8
The pudding can be prepared to this stage several hours in advance and cooked when needed.
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9
Place the dish in a roasting tray three-quarters filled with warm water and bake for 20-30 minutes until the pudding begins to set.
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10
Don't overcook it or the custard will scramble.
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11
Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish.
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12
When glazing, the sugar dissolves and caramelises, and you may find that the corners of the bread begin to burn.
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13
This helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard, which seeps out of the wonderful bread sponge when you cut into it.
