Lemon and raspberry bread and butter pudding

Method

1. Start by making the lemon curd. Put the sugar, lemon juice, whole eggs, yolks and vanilla in a heatproof bowl and whisk to combine.
2. Set the bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Cook gently for about 15 minutes, stirring occasionally, until the curd has thickened.
3. Remove from the heat and whisk in the 70g butter and a pinch of sea salt. Strain through a sieve into a jug. Reserve 125ml for this recipe and store the rest (see tips).
4. Spread the brioche slices with butter followed by the 125ml lemon curd. Cut
   the slices into triangles or squares, then layer in the prepared baking dish, dotting with the raspberries as you go.
5. Whisk together the custard and cream until just combined. Pour over the brioche, then set aside for 30 minutes to soak.
6. Heat the oven to 160°C/140°C fan/gas 3. Bake for 45 minutes until the crust is golden. Leave to cool for 10 minutes, then dust with icing sugar. Serve drizzled with extra cream, if you like.