Pan-fried bread and butter pudding

Method

1. Cut out an 8cm circle from each slice of bread and spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
2. Beat the eggs, cream, milk and vanilla together in a shallow bowl.
3. Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
4. Dip the fruit ‘sandwiches’ into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and serve immediately.