Instructions. Set the oven temperature to 140 degrees Celsius. Toss the soaked sultanas with the melted butter and place the croissants in an ovenproof dish. In a pan, warm the cream, milk, and vanilla. In a large bowl, beat the eggs and sugar together. Pour the warmed cream mixture over the eggs. Method. Method. 1. Preheat the oven to 180°C/gas mark 4. 2. To begin, grease a large baking dish with the butter. Get in touch. Preheat oven to 350 degrees F. Grease a 9×13” pan. Arrange torn bread pieces in the pan. In a large bowl, whisk together eggs until smooth. Then, whisk the brown sugar and granulated sugar into the eggs. Next, whisk in butter, milk, cream, vanilla and sea salt until combined. 2 Cut the brioche loaf into 1.5cm (⅝ in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas. Arrange the buttered brioche in layers in the pudding tin. Pour the mixture over the bread and leave it to soak for 20 minutes before cooking. Preheat the oven to 180°C (fan oven). Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 25 minutes until it begins to set. Grease 3 small (or 1 medium) heat proof ramekins really well with butter. 2. Butter one side of each of the pieces of bread. Tear the bread into medium chunks and spread one layer, butter side up across the bottom of each dish. 3. Sprinkle evenly with half the chocolate chips and little blobs of marmalade. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Step 8 : Preheat the oven to 180°C (160°C fan, 350°F,gas mark 4). For the bread and butter pudding, preheat the oven to 180c and grease a baking dish. Spread both sides of the sliced, toasted brioche with lemon curd and cut into triangles. Tk0E1.

brioche bread and butter pudding