The recipe for whisky sauce makes a lot, but it’s hard to prepare it in smaller quantities. Fortunately, it keeps for a long time in the fridge – at least three weeks, probably because of all the alcohol. The crème anglaise can be stored in the fridge for about 10 days.

The best bread for bread pudding is a rich, eggy type, such as brioche or, if you’re really feeling indulgent, panettone. I also like it with Japanese milk bread. If you can plan ahead, leave the sliced bread out for at least an hour to dry slightly: this will help it absorb the custard.

For the crème anglaise

• 250ml (1 cup) cream

• 250ml (1 cup) milk

• ¼ tsp fine sea salt

• ½ vanilla bean

• 115 grams (½ cup plus 3½ tsp) granulated sugar, divided

• 4 large egg yolks

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For the bread pudding

• Butter, for greasing the baking dish

• 5-8 slices of soft, eggy bread, cut about 8mm (⅜ inch) thick

• 2 large egg yolks

• 1 large egg

• ½ tsp fine sea salt

• 60 grams (¼ cup plus 2⅓ tsp) granulated sugar

• ⅛ tsp ground cinnamon (optional)

• A little freshly grated nutmeg

• 250ml (1 cup) cream

• 100ml (¼ cup plus 2 tbsp and 2 tsp) milk

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For the whisky sauce

• 400 grams (14 oz) unsalted butter

• 600 grams (3 cups) granulated sugar, divided

• 2 large eggs

• ½ tsp fine sea salt

• 200ml (¾ cup plus 1 tbsp) whisky

1 Make the crème anglaise first so it has time to cool. Put the egg yolks into a medium-size bowl, add 60 grams (¼ cup plus 2 1/3 tsp) of sugar and whisk immediately, stirring until smooth. Put a fine-meshed sieve over a clean bowl and place this by the stove.

2 Pour the milk and cream into a saucepan, then add the salt and 55 grams (¼ cup plus 1 tsp) of sugar. Slice the vanilla bean in half lengthwise and scrape out the seeds. Put the seeds and the pod into the pan and heat over a low-medium flame until the milk/cream simmers. Turn off the flame.

3 Ladle about 60ml (¼ cup) of this mixture into the bowl holding the yolks and sugar and whisk immediately. Repeat this three more times – this slowly increases the temperature of the yolks so they don’t curdle. Whisking constantly, pour the contents of the bowl into the pan.

4 Turn the flame to low and start stirring the mixture with a wooden spoon. Stir slowly back and forth so the spoon comes in contact with the entire bottom of the pan. The crème anglaise is ready when it coats the back of the spoon and leaves a track when you draw your finger across it. Do not let the mixture simmer or it will curdle.

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5 Pour the mixture through the sieve into the clean bowl and let it cool to room temperature, stirring occasionally. Chill the mixture in the fridge.

6 Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Liberally butter a ceramic baking dish that’s about 3cm ( (1¼ in) deep and will hold the bread in one layer. Lay the bread slices in the dish, overlapping them slightly.

7 Thoroughly whisk together the yolks, egg, salt, sugar, cinnamon (if using) and nutmeg until slightly foamy. Gradually whisk in the cream and milk.

8 Pour this mixture over the bread and leave it to stand for about 30 minutes, pressing down on the bread until it is saturated with the custard but not to the point where it’s falling apart. Bake until the bread pudding puffs up slightly and the custard is set.

9 Make the whisky sauce while the pudding is baking. Melt the butter in a saucepan, add 500 grams (2½ cups) of sugar and stir over a low flame until the sugar is dissolved.

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10 In a bowl, whisk the egg with the salt and 100 grams (½ cup) sugar. Ladle about one-quarter of the butter/sugar mixture into the egg and whisk until smooth. Repeat this twice.

11 Whisking constantly, pour the contents of the bowl into the pan then place it over a low flame and stir constantly for several minutes (it won’t thicken that much).

12 Whisk the whisky into the mixture. Stir constantly over a low flame for several minutes then remove from the heat.

13 Serve the bread pudding with the hot whisky sauce and chilled crème anglaise.