Richard Bertinet’s Grand Marnier bread and butter pudding

Method

1. Put the sultanas in a small bowl and pour over the Grand Marnier, then set aside to infuse while you get on with the recipe.
2. For the crème anglaise, put the milk, vanilla pod and seeds in a large pan and bring to a simmer (don’t let it boil). Combine the egg yolks and caster sugar in a bowl and, using a balloon whisk, whisk until light, pale and moussey – about 3 minutes. Slowly pour the milk into the egg mixture, whisking until combined (see Richard’s tips).
3. Return the crème anglaise to the pan and warm over a lowmedium heat. Stir continuously with a wooden spoon in a figure of 8 until the mixture is thick enough for the ‘spoon test’ (see Richard’s tips). Immediately strain into a clean bowl and stir for a few minutes.
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4. Heat the oven to 180°C fan/gas 6. Spread the sliced brioche with marmalade, then halve diagonally into triangles. Strain the sultanas, reserving the Grand Marnier. Arrange the brioche (points up) and sultanas in the prepared dish, making sure there are no gaps between the slices.
5. Slowly pour the crème anglaise over the brioche, allowing time for it to absorb the liquid. You should have about 300ml crème anglaise left over. Set this aside. Put the dish on an oven tray and cook in the lower third of the oven until golden and the custard is set – 20-30 minutes.
6. When ready to serve, warm the reserved Grand Marnier in a small pan. Remove from the heat and carefully set alight with a match. Pour the flaming alcohol over the pudding. Once the flames are out, sift over a little icing sugar. Serve with the leftover crème anglaise.