Bakery & butter pudding

Method

1. Oven 180C.
2. Butter a deep-sided roasting dish (30 x 20 – 30cm) or tart tin (30cm diameter) using a pastry brush or use your fingers.
3. Lay the bakery in – two or more layers is best, make sure the layers aren’t sitting perfectly on top of each other – you want the milky mixture to flow between the layers.
4. Beat the eggs and sugar till foamy, about 30 seconds, then beat in the vanilla, cinnamon and ginger for 20 seconds.
5. Slowly whisk in half the milk and once emulsified gently whisk in the rest.
6. Pour over the bakery, and gently press it down to help the bakery absorb the liquid.
7. Sprinkle with the extra sugar and rest for 20 minutes. Push the bakery into the milky mixture one last time.
8. Bake 30 – 40 minutes in the middle of the oven until the top is crusty and the pudding is cooked in the middle – insert a skewer or small sharp knife – there shouldn’t be any wet uncooked mixture.
9. Take from the oven and leave to rest for at least 10 minutes before serving.