Red Currant Bakery

Red Currants
0 Preheat the oven to 350º F and place a rack in the center of the oven.
2 Crumple a large square of parchment paper and then press it into an 8" cast iron pan. *See notes for other pan options* Make sure the parchment paper goes a bit higher than the sides of the pan. 
3 Rinse and de-stem the red currants. Add them into a medium mixing bowl along with the granulated sugar. Stir to combine and set aside at room temperature to macerate.
Custard Bread Pudding
5 In a medium sauce pot add in the milk and heavy cream. Place over medium low heat and heat until steaming - just before it begins to simmer. Stir occasionally to keep it from burning.
6 While it heats up, whisk the eggs, sugar, salt, and vanilla in a large heat safe mixing bowl until light and frothy. Place on a damp dish cloth or rag to keep the bowl from spinning.
7 Once the milk and cream are hot, remove the pot from the heat and while whisking the egg mixture, slowly pour in the hot milk and cream.
8 Continue whisking and pouring until fully mixed.
9 Tear the stale bread into large 3"-4" chunks and add it into the hot custard mixture. Stir to combine and leave it to sit for 15 minutes.
10 After 15 minutes, stir again and leave it to sit for another 15 minutes.
Streusel
12 In a mixing bowl, stir together the flour, sugar, and salt with a fork.
13 Add in the soft butter and vanilla and use the fork to rub the butter into the dry ingredients.
Assemble & Bake
15 Once the juices have started to release from the red currants, add in 2 tablespoons of corn starch. Stir to combine until no starch is still visible.
16 Pour the custard bread pudding mixture into the lined pan. Make sure to spread the bread chunks out evenly to create an even base.
17 Spoon the red currant mixture carefully over the bread pudding to create an even layer.
18 Crumble the streusel over the red currants, focusing most of it around the edges.
19 Bake the assembled tart in the hot oven for 30 minutes. After 30 minutes, rotate the pan 180 degrees and bake for another 30 minutes. It should still have a slight wobble when you take it out of the oven.
20 Once baked remove the pan from the oven and leave it to cool. It needs to sit for a minimum of 30-40 minutes. However, if you let it sit for over an hour it will fully set. If you only let it sit for 30-40 minutes the currants will still be a bit runny but don't worry it is fully baked.
21 Optionally dust with powdered sugar just before serving.