Individual-portion brioche bread and butter puddings

Serves 7 - need dariole moulds

100g raisins
zest + juice of 1 orange

1/2 vanilla pod
300ml milk
Pinch salt
200ml dbl cream
100g unsalted butter

3 eggs
125g caster sugar

200g brioche bread slices, ex-crust, in 1cm cubes - they now sell such loaves in a petrol station I know

Soak the raisins in the orange juice with the zest overnight.

Warm and infuse the second batch of ingredients together for 1hr min.

Whisk the eggs with the sugar just until well combined and smooth, then combine with the cooled milk etc.

Then combine all ingredients together in a large bowl and mix gently but well.

Brush the dariole moulds inside with oil, then line with cling film.  Fill with the brioche mixture and fold the cling film over.

Place in a deep tray, place tray in oven, pour in boiling water to around 1/2 the height of the moulds, then bake at 160C for around 30 mins.

Allow to cool slightly before turning out onto small plates.  Serve with cold double cream poured over and a few toasted almonds, icing sugar and potentially cinnamon as well.