Step 1
Position a rack in the centre of the oven and preheat oven to 190°C (170°C fan-forced). Line a large rimmed baking tray with baking paper.
Step 2
In a small frying pan over medium heat, melt 30g butter. Add breadcrumbs and cook, stirring, for 5 mins or until golden. Transfer breadcrumb mixture to a large bowl. Stir in sugar, cinnamon and a pinch of salt. Add the pears and sultanas and stir well to coat.
Step 3
In a small saucepan over medium heat, melt remaining 80g butter. Lay 1 filo sheet on a work surface with a long side facing you. If necessary, trim to 26cm x 40cm. Brush filo lightly with melted butter. Top with another filo sheet, trimming if necessary, and brush with a little more melted butter. Repeat with 4 more filo sheets and more melted butter to make a stack. Arrange half the pear mixture along 1 long side, leaving a 4cm border at either end. Fold the ends over, then roll up tightly to enclose the filling. Transfer strudel, seam-side down, to the lined tray. Brush with more melted butter. Repeat with the remaining filo sheets, melted butter and pear mixture.
Step 4
Bake for 45 mins or until dark golden (some juices may spill out). Transfer the tray to a wire rack for 10 mins to cool.
Step 5
Meanwhile, to make ginger-vanilla custard sauce, in a small saucepan over medium-high heat, bring cream, milk and ginger to a simmer. Set aside for 20 mins to develop the flavours. Whisk the egg yolks and sugar in a medium bowl until blended. Gradually whisk in the warm cream mixture, then return the mixture to the saucepan. Using a flat silicone spatula, stir the mixture over medium-low heat for 5 mins or until the custard thickens (don’t let the custard simmer) and coats the spatula (custard should leave a path on back of the spatula when a finger is drawn across). Strain the custard through a sieve into a bowl. Stir in the vanilla and a pinch of salt.
Step 6
Gently slide baking paper with warm strudels onto a cutting board. Dust with icing sugar. Using a large serrated knife, trim ends, then cut each strudel into 8 slices. Place on serving plates. Spoon over some ginger-vanilla custard sauce and serve immediately.