Ease of preparation rating: Medium
Yield: 4-6 servings
Ingredients:
1 loaf baguette, cut in half lengthwise and crosswise
Olive oil, for brushing
Butter, for spreading
1 cup (240 ml) milk
1 ½ cups (360 ml) cream
1 vanilla pod, seeds only
3 eggs
½ cup (120 ml) sugar
¼ cup (60 ml) red currants + more for topping
Fresh cream, for topping
Method:
Preheat barbeque to medium-high heat.
Brush grill with oil. Butter the baguette and add to grill, toasting until lightly coloured. Flip and toast the other side. Remove from grill. Chop grilled baguette into 1-inch (2.5 cm) cubes.
Add milk, cream, and vanilla seeds to a saucepan and scald. Remove from heat.
Whisk eggs with sugar in a bowl. Gradually add scalded milk mixture to eggs, whisking constantly until fully incorporated.
Add red currants to grilled baguette pieces and place in greased baking dish. Pour egg and milk mixture onto bread and currants in baking dish. Place baking dish on grill and close lid for 45 minutes or until pudding is set.
Take off the grill and slice up. Top with fresh red currants and fresh cream.
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