Ingredients:
• 250ml whole milk
• 300ml double cream, plus extra to serve
• 1tsp vanilla bean paste
• 3 eggs, plus 1 egg yolk
• 45g golden caster sugar
• 100g unsalted butter, plus extra for the baking dish and buttering the brioche
• 6 brioche rolls, halved
• 120g seedless raspberry jam
• 2tbsp powdered sugar

Method:
Warm the milk, cream and vanilla together in a saucepan over a low heat, stirring until the mixture is steaming – don’t let it boil. Whisk the eggs, yolk and sugar together in a heatproof bowl. Slowly pour in the warm milk mixture, whisking continuously until smooth.

Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls, then arrange six over the base of the dish. Spoon over half the jam, then arrange the rest of the rolls on top, followed by the remaining jam. Pour over the custard and leave to soak for at least 15 minutes. Will keep chilled for several hours.

Heat the oven to 200OC/180OC fan/gas 6. Sprinkle the powdered sugar over the pudding and bake for 30-35 minutes, or until the pudding is golden. Serve hot in bowls with extra double cream poured over.