Bread & butter pudding toast

Turn a classic comfort food pudding into a modern sharing dessert with top chef Tommy Banks’s take on bread and butter pudding. Serve with whipped creme fraiche

400g brioche loaf

3 eggs

120g whole milk

75ml Irish cream liqueur

100g unsalted butter

100g golden caster sugar

250g creme fraiche

1 Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.

2 Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don’t have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.

3 Tip the creme fraiche into a bowl and whisk until it thickens and forms soft peaks – initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the creme fraiche for dipping into or spreading over.

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PREP: 25 MINS COOK: 20 MINS SERVES 4