In a small saucepan, on a high heat, bring the sugar and water to the boil, add the sultanas and remove the pan from the heat. Leave the sultanas to soak for 30 minutes, then strain any excess liquid from the sultanas and reserve to one side.
In a medium saucepan, bring the cream, milk and vanilla extract to the boil, remove the pan from the heat and stir in the 70g of Saint Agur until it has melted.
Separately in a large bowl, whisk the eggs, egg yolks, sugar and salt. Then whisk in the hot milk and Saint Agur Blue Cheese. Put to one side.
Use a pastry brush to lightly butter the baking dish with the softened butter.
In a medium bowl, use a spatula to cream the packet of Saint Agur – it should be soft enough to spread.
On a large tray, lay out the slices of brioche. Spread each slice with the softened Saint Agur Blue Cheese.
Scatter the pecans, crystallized ginger and soaked sultanas evenly over the brioche and gently press into each slice.
Layer in the baking dish with the brioche, overlapping the slices and building up the layers to evenly fill the dish. Pour over any remaining custard and leave to stand for 20 minutes or so, to allow the bread to fully absorb the liquid.
Preheat the oven to 170°C.
Bake for 35-40 minutes, or until the pudding’s top is a rich golden colour. Leave to one side to rest for 15 minutes, allowing the pudding to continue to cook through.
Add a dusting of icing sugar before serving.
Variations: any dried fruit can be added instead of, or in addition to the sultanas. Dried cherries soaked in kirsch are particularly delicious.