Apple & raisin brioche bread & butter pudding

Preheat the grill to medium. Spread out the slices of brioche on a baking tray and toast for about 1-2 minutes on each side until turning golden and firmed up. Lightly grease an ovenproof dish (about 2 litres in volume) and lightly butter both sides of the brioche slices. Cut each slice in half diagonally, then arrange in the dish, crusty edges facing upwards, in alternating rows with the apple wedges. Scatter over the raisins, then sit the dish in a deep roasting tin and set aside.

For the custard, put the cream, milk and sugar in a medium saucepan. Bring to a simmer over a medium heat, stirring occasionally to help the sugar dissolve. Put the eggs, yolks, salt and vanilla in a separate large bowl and whisk to combine. While continuously whisking, slowly pour the warm cream mixture over the egg mixture. Pour the custard mixture over the brioche. Press the bread down so it is mostly submerged, then set aside for 20-30 minutes.

Preheat the oven to 190ºC, gas mark 5. Bring a kettle to the boil and carefully pour the hot water into the roasting tin so it reaches halfway up the sides of the dish. Very carefully transfer it to the oven and bake for 40-45 minutes until the top is golden and the custard is just set. If it’s taking on too much colour, cover the dish with foil for the last 10 minutes of cooking time. Remove from the oven and allow to cool for 5 minutes, then scatter with the almonds and icing sugar, if using. Serve with cream, ice cream or custard, if liked.