- 500ml/18fl oz double cream
- 500ml/18fl oz milk
- 6 free-range eggs
- 4 free-range egg yolks
- 200g/7oz caster sugar
- 2 loaves brioche, crusts removed, sliced into squares
- good-quality ice cream, to serve
- 100g/3½oz sugar
- 100g/3½oz butter
- 250g/9oz double cream
- Preheat the oven to 100C/225F/ Gas ¼.
- Heat the cream and milk in a saucepan until hot, but not boiling.
- Whisk together the eggs and egg yolks with the sugar in a mixing bowl.
- Slowly pour the heated milk and cream into the beaten egg mixture, whisking continuously. Set aside.
- For the toffee sauce, melt the sugar in a pan over a medium heat and cook until it goes a caramel brown.
- Stir in the butter and cream (it will bubble furiously, so be careful as you stir) and stir continuously until smooth and completely incorporated.
- Coat the bottom of a greaseproof dish with a third of the caramel sauce.
- Top with a layer of the brioche slices and then pour over a third of the custard ensuring it fully coats all the brioche pieces. Repeat the process until you have three layers.
- Bake in the oven for one and a half hours or until golden-brown and set.
- Serve the pudding with a good-quality ice cream.