Queen of pudding pies

Preheat the oven to 160°C, gas mark 3.

Remove the crust from the bread and cut into cubes. Place the cubes in a food processor and blitz until it resembles breadcrumbs. Place the breadcrumbs in a 20cm ovenproof dish.

Split and scrape the vanilla pod. Set aside. Add the milk, vanilla seeds and pod to a medium-sized saucepan. Place over a medium-low heat and gently bring to a boil. Reduce the milk mixture by half. Once reduced, remove from the heat. In a medium, heat-proof bowl, whisk 3 tbsp caster sugar and egg yolks. Remove the vanilla pod from the milk and slowly whisk the milk into the egg mixture. Once whisked through, strain the custard through a fine mesh sieve into a jug.

Pour the custard over the breadcrumbs and set aside for 5 minutes or until the breadcrumbs have absorbed the custard. Place the baking dish in a large roasting tin and pour in enough boiling water to come halfway up the sides. Place in the oven and bake for approx. 15-20 minutes, or until the custard is set. Remove from the oven and roasting tin and set aside to cool.

Lower the oven temperature to 150°C, gas mark 2.

Once the custard has cooled, spread a thin layer of strawberry jam over the custard.

In a bowl of a stand mixer fitted with a whisk attachment or in a medium-sized bowl, whisk the egg whites to soft peaks. Whisk in the 100g caster sugar, a small amount at a time, until thick and stiff peaks have formed. Place the meringue in a piping bag fitted with a star nozzle. Pipe the meringue over the strawberry jam.

Place the pudding in the oven and bake for 10-15 minutes or until the meringue is lightly golden. Alternatively, use a blowtorch to brûlée the meringue.

Remove from the oven and serve.