Hamburger bun bread pudding

If the buns are fresh, lay them on a sheet pan and dry them in a 250 degree oven for about 20 minutes, very lightly toasting them; let cool.

Whisk the eggs with the sugar, whiskey, vanilla, cinnamon, salt, milk, cream, and a little ketchup, mustard and mayo.

Set six bun bottoms in a well-buttered baking dish, tear the other two bottoms and half of one top to fill the gaps, and scatter over the raisins.

Ladle over about half the custard and let it soak in.

Lay six whole tops over, fill the centre with three halves from the remaining tops, and pour over the rest of the custard.

Wrap and refrigerate at least two or three hours, ideally overnight (about 12 hours here) so the buns soak up the custard.

Brush the tops with a little custard and shake over sesame seeds.

Bake in the centre of a 350 degree oven for about one hour, until puffed; it deflates as it sits.

Serve cold or at room temperature with fresh strawberries and a drizzle of whiskey sauce.