Richard Bertinet's Grand Marnier bread and butter pudding

Name: Richard Bertinet's Grand Marnier bread and butter pudding
Ingredients: 200g sultanas; 300ml Grand Marnier (or see Richard’s pudding tips); 1 good quality brioche loaf, cut into 1cm slices.; 340g jar quality marmalade; Icing sugar to dust; For the crème anglaise; 1 litre whole milk; 1 vanilla pod, split in half with a sharp knife and seeds scraped out (keep the pod); 10 free-range eggs yolks (keep the egg whites ); 150g caster sugar; Semolina flour for dusting; You’ll also need; Large casserole; Fine sieve set over a jug or bowl

www.deliciousmagazine.co.uk

Richard Bertinet's ultimate bread and butter pudding recipe features crème anglaise and brioche, soaked in Grand Marnier then flambéed.

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Ingredients

200g sultanas
300ml Grand Marnier (or see Richard’s pudding tips)
1 good quality brioche loaf, cut into 1cm slices.
340g jar quality marmalade
Icing sugar to dust
For the crème anglaise
1 litre whole milk
1 vanilla pod, split in half with a sharp knife and seeds scraped out (keep the pod)
10 free-range eggs yolks (keep the egg whites )
150g caster sugar
Semolina flour for dusting
You’ll also need
Large casserole
Fine sieve set over a jug or bowl