Bread and Butter Pudding

• 1 brioche loaf
• Ginger preserves
• 1/2 pint heavy cream
• 1/2 pint milk
• 2 tbsp. sugar
• 4 egg yolks
• 1 vanilla pod
• Butter
• 2 tbsp. Light muscavado sugar

1. Begin by buttering slices of brioche, then spreading with a layer of the ginger preserves.
2. * Cut the slices in half and layer up in a fairly high sided dish.
3. Make a classic creme anglaise: Bring milk and cream to a boil with the beans from the vanilla pod.
4. Pour onto the cold egg yolks and sugar.
5. Whisk and return to the pan; continue to whisk until the sauce thickens enough to coat the back of a spoon).
6. Pour the sauce over the brioche layers until the sauce is level with the top layer.
7. Sprinkle the muscavado sugar over the top of the pudding.
8. Bake at about 350F/180C until golden (around 20 minutes).
9. The pudding should slightly souffle and remain a little liquid in the centre and thus should produce its own sauce, though I have known people to like a little fresh cream on top.

loaf, ginger preserves, heavy cream, milk, sugar, egg yolks, vanilla pod, butter, muscavado sugar

Taken from www.foodgeeks.com/recipes/18723 (may not work)