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. Layer them into a buttered baking dish. Make the custard mixture: Stir the eggs, sugar, milk, and vanilla together Pour over the sandwiches. Let the mixture rest: Soak the pudding in the fridge for at least 30 minutes. Cook the pudding: Bake at 350°F (180°C) for 50 to 60 minutes until puffy and golden. Leave the pudding to stand for an hour at room temperature or cover and chill in the fridge overnight. Preheat the oven to 180°C/350°F/Gas Mark 4. Sprinkle the remaining 1 tbsp of sugar over the pudding and bake in the centre of the oven for 45 minutes until deep golden brown and slightly risen. Set aside. In a medium mixing bowl, use your fingers to combine 2 Tbsp sugar with the orange zest until fragrant and completely incorporated. Stir in the salt followed by the eggs, whisking until smooth. Whisk in the crème fraîche, milk, and vanilla. Evenly arrange the brioche cubes in the prepared baking dish. Main. 1. Combine sultanas and brandy in a small bowl and set aside to cool. 2. Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in a jug. Whisk vigorously to combine and set aside. 3. Spread both sides of bread slices with butter and halve lengthways. Instructions. Place the brioche pieces in a buttered deep ovenproof dish. Scatter over the chocolate chips. Whisk together the eggs, milk, vanilla extract, caster sugar, Baileys and double cream until very smooth. Slowly pour the mixture over the brioche. Cover and leave for about 30 minutes or so to allow the liquid to soak into the bread. Whisk together the egg, milk, vanilla, and sugar. Pour over the bread in the bowl, stirring gently to combine. Stir in chips or dried fruit. And/or sprinkle with cinnamon, cinnamon sugar, or nutmeg. Microwave for 1 minute, uncovered. Check and see if it's still liquid. If it is, microwave in 30-second bursts, till pudding is cooked all the way 1/4 cup sugar. 5 oz whipping cream. 20 oz whole milk. US Units – Metric. Cut the brioche slices into half. Assemble them in a baking dish. In a separate bowl, whisk the heavy cream, eggs, vanilla extract, sugar, and milk until combined. Pour the custard over the brioche and allow it to soak for 30 minutes. k2CIv.