Bread and Butter Pudding with Saffron Custard

**Custard/Cream sauce:**

1. Combine milk, heavy cream, vanilla, and (optional) saffron in a pan. Start to cook over low heat.
2. In a separate bowl whisk egg yolks and sugar until combined.
3. Bring milk and cream mixture to a low simmer, being very careful not to heat too much to avoid curdling.
4. Very slowly pour milk mixture into egg yolk mixture, whisking quickly as you pour to avoid scrambling the eggs.
5. Once combined, pour everything back into the pan and cook over low/medium low heat for 5-10 minutes until sauce is thickened and can coat the back of a spoon.
6. Transfer everything into a bowl and set in the refrigerator to cool.

**Bread and Butter Pudding:**

1. Combine all ingredients except for bread, butter, and cinnamon sugar. Mix thoroughly.
2. Set slice of bread into mixture. Move it around, then let it sit at least 5 minutes. Make sure every part of the slice has soaked up the liquid, until there is almost no liquid left.
3. Cook butter in a pan over low/medium low heat, until it reaches a slight simmer.
4. Set soaked bread into simmering butter. Let it fry 5 minutes each side. If needed, put a lid on top to allow the middle of the bread to cook thoroughly.
5. Once all sides are crispy and brown, take off heat and set slice onto a place of cinnamon sugar. Coat all sides.
6. Pour custard cream sauce onto plate. Set slice on top. Top with raspberries or raspberry purée if you’d like. Or lemon zest or a squeeze of lemon. Or eat as is. ENJOY!