then top with the warm bread and butter pudding. For the custard (makes 750ml) Pour the milk and cream into a saucepan, then add the vanilla bean and seeds and heat to just before boiling.

Mix the cream, milk, eggs and sugar together and pass the mixture through a sieve. Slit open the vanilla pod, scrape out the seeds and whisk them into the custard. Pour the custard over the bread ...

Finish with a layer of bread, then set aside. Gently warm the milk and cream ... custard has set and the top is golden brown. Serve with extra custard, if desired. Using stale bread for this ...

or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top. Serve the pudding with cream or mascarpone.