Date bread and butter pudding with cardamom custard

Serves 4-6

For the bread:

• 100g Medjool dates, pitted and roughly chopped

• 150ml boiling water

• 1 loaf/400g day-old brioche, sliced with each slice buttered on both sides

Cardamom custard:

• 400ml whole or semi-skimmed milk

• 300ml double cream

• 4 eggs

• 2 egg yolks

• 150g caster sugar

• 1 tsp ground cardamom

Instructions:

1. Preheat the oven to 180C. Place the dates in a heatproof bowl and cover with boiling water, leave to soften for 15-20 minutes.

2. In a saucepan, add the milk, cream and cardamom and bring to a simmer over low heat.

3. Whisk the sugar, eggs and yolks in a separate bowl until well incorporated. Slowly pour the egg mixture in, whisking constantly when the milk reaches a simmer. Keep whisking on a medium-low heat until thickened. Remove from heat.

4. In a large oven-proof dish, spread a tablespoon of custard on the base to stop the brioche from sticking. Place the sliced brioche slightly overlapping them.

5. Scatter the dates (water and all) over the brioche then pour over the custard making sure all the bread is covered. Leave for a few minutes (or overnight in the fridge) to let the bread soak in all that lovely stuff.

6. Bake for 40 minutes until crispy and golden brown on the top. Serve with a dollop of mascarpone, a dusting of icing sugar and good strong coffee. Bel hana!