French Bread Pudding
|Brioche loaf||1 , sliced|
|Eggs||6 , lightly beaten|
|Milk||12 Fluid Ounce (1 1/2 Cup, 375 Milliliter)|
|Vanilla essence||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|For fruit filling|
|Dried figs||4 Ounce, chopped (125 Gram)|
|Dried dates||4 Ounce, pitted and chopped (125 Gram)|
|Orange juice||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Brandy||3 Fluid Ounce (1/3 Cup, 90 Milliliter)|
1. To make filling, place figs, dates, orange juice, brandy and cinnamon stick in a saucepan and cook over a low heat, stirring, for 15-20 minutes or until fruit is soft and mixture thick. Remove cinnamon stick.
2. To assemble pudding, place one-third of the brioche slices in the base of a greased 11x21 cm/4 1/2 x 8 1/2 in loaf tin. Top with half the filling. Repeat layers, ending with a layer of brioche.
3. Place eggs, milk, vanilla essence and nutmeg in a bowl and whisk to combine. Carefully pour egg mixture over brioche and fruit and set aside to stand for 5 minutes. Place tin in a baking dish with enough boiling water to come halfway up the sides of the tin and bake at 160°C/325°F/Gas 3 for 45 minutes or until firm. Stand pudding in tin for 10 minutes before turning out and serving.