This week Tony Astle ate at Advieh, a restaurant in the new InterContinental Hotel in Auckland.

With ‘Advieh’ being Persian for spice, the menu boasts a fusion of Middle Eastern, Mediterranean, and the finest local produce.

Tony sampled the Marlborough oysters, the natural and grilled kingfish crudo, the lamb, the grilled oyster mushrooms, and said the hand cut chips are to “die for”.

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This is a sublime Bread and Butter Pudding made in individual ramekins and served with Crème Anglaise. Antoine's Designer Bread and Butter Pudding goes to show how skill and imagination can turn an unassuming dish, whose origins lie in thrift and necessity, into a work of culinary art.

BREAD PUDDING

18 slices white bread crusts removed

½ cup unsalted butter

⅓ cup Grand Marnier

1 ½ tbsp raisins

1 ½ tbsp mixed citrus peel

1 ½ tbsp apricot conserve

6 whole eggs

4 egg yolks

100 g sugar

2 cups milk

2 cups cream

Brown sugar for dusting

CRÈME ANGLAISE

2 cups milk

1 vanilla pod

6 egg yolks

75 g caster sugar

FOR THE PUDDING

Cut the bread to fit the bottom and sides of six individual ramekins and cut six rounds to act as tops. Butter all bread on one side and line the ramekins, butter side out.

Sprinkle the bread lining the ramekins with Grand Marnier. Place a portion of raisins, mixed peel, and apricot conserve in each ramekin.

Beat the eggs, sugar, milk and cream with a whisk until thoroughly combined, then ladle the custard mixture evenly into each ramekin.

Allow the ramekins to rest for five minutes, allowing the bread to soak up the custard.

Preheat the oven to 160° C. Top up each ramekin and place a bread lid on each, butter side up. Dust with brown sugar and place in a roasting dish. Pour hot water into the dish until it is halfway up the outside of the ramekins. Bake until custard is set.

FOR THE CRÈME ANGLAISE

Heat the milk and infuse with the vanilla pod for about ten minutes.

In a separate bowl, whisk together the egg yolks and sugar. Bring the heated milk to a boil and then allow to cool for a couple of minutes. Pour the warm milk onto the egg yolk mixture. Mix thoroughly.

Place the combined egg yolk and milk mixture into a clean pan. Over a low heat, stir gently with a wooden spoon until the sauce thickens and coats the back of the spoon. Make sure you do not let the sauce boil or it will curdle. Leave to cool, then pass through a sieve into a pouring jug.

TO SERVE

Run a knife around the inside of the ramekins, carefully remove the bread puddings and place each pudding on an individual serving dish. Serve with Crème Anglaise and a quenelle of whipped cream. Garnish with a few strawberries or other seasonal fruit.

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