Fennel and ginger bread-and-butter puddings

Method

1. Heat the milk, fennel and ginger in a pan and bring almost to the boil. Remove from the heat and leave to infuse for 3 hours.
2. Butter the brioche slices and lay in 4 lightly buttered 250ml ovenproof dishes. Whisk the beaten egg and yolks with the sugar in a bowl. Warm the milk to almost boiling again, then strain over the eggs, whisking (discard the fennel and ginger).
3. Pour half the custard over the brioche and leave for 30 minutes to allow the custard to be absorbed.
4. Preheat the oven to 160°C/fan140°C/gas 3. Pour over the remaining custard and sprinkle with a little more granulated sugar. Bake for 25 minutes, then rest for 5 minutes before serving.