Cinnamon toast pudding

  • 60g unsalted butter, softened, plus extra for baking dish
  • 100g caster sugar
  • 2 tsps ground cinnamon
  • 1/2 tsp salt
  • 4 (2.5cm) thick slices day-old brioche bread
  • 5 eggs
  • 120ml double cream
  • 60ml plain yoghurt
  • 60ml orange juice
  • Pinch salt
  • 1 tsp vanilla essence
  • 150g grapes, halved
  • Powdered sugar, for garnish
  • 60ml maple syrup
1) Preheat oven to 200C/gas 6. Butter a baking dish and set aside.

2) In a small bowl, combine butter, 50g sugar, cinnamon and salt.

3) Generously butter both sides of brioche bread with butter mixture. Toast on a baking tray in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish.

4) In a medium bowl, whisk together eggs, double cream, yoghurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb.

5) Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set.

6) Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.

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