For the Brioche & Butter Pudding:

1. Place the milk, cream, sugar and vanilla extract into a saucepan and bring to the boil.
2. In a bowl lightly whisk the eggs & egg yolks together. Pour a third of the milk over the egg mixture and whisk together to combine.
3. Add the rest of the milk to the bowl and stir. Leave to one side until ready to use.
4. Slice the brioche into thick slices, spread with butter and cut in half.
5. Layer half of the brioche slices into your dish & sprinkle over the sultanas.
6. Place the second half of the brioche slices on top of the first.
7. Pour over the custard mixture and leave to soak for one hour to ensure the bread is well soaked.
8. Bake in a pre-heated oven at 170*c for 30 minutes until golden.

For the Crème Anglaise:

1. Place the milk & cream into a saucepan, sprinkle the sugar over the top and bring to the boil.
2. Remove from the heat, add the vanilla extract and leave to infuse for twenty minutes.
3. In a separate bowl, whisk the egg yolks together.
4. Whisk a third of the infused milk into the egg mixture until combined thoroughly, then whisk in the remaining milk.
5. Pour the mix into a clean saucepan over a medium heat. Stir continuously with a whisk until the mixture reaches 84*c or until it coats the back of a wooden spoon.
6. Strain with a sieve into a large bowl and place over a bowl of iced water.
7. Stir for another few minutes to stop the cooking process.
8. Leave aside until needed.

To Serve:

1. Spoon the brioche pudding into bowls and top with lashings of crème anglaise.
2. Enjoy!