Using brioche or leftover panettone elevates this bread and butter pudding to a whole new level for the 21st century. You just need a great custard to serve with it! Eat either hot or cold, it will keep for a few days, if it lasts long enough that is!
6 slices of brioche (can use leftover panettone or good quality white bread without the crusts)
50g softened butter
4 or 5 tablespoons Hawkshead Relish Fig & Orange Jam Buy
275ml whole milk
60ml double cream
3 large eggs
Zest of 1 orange
25g candied peel
1 teaspoon Demerara sugar
To serve - Custard
Preheat the oven to 170°c.
Generously butter the slices of brioche, panettone or bread on one side and then spread three tablespoons of jam over them. Cut the slices into triangles and arrange them in an ovenproof baking dish butter side up, overlapping as you go and keeping them stood up if you can.
Whisk together the milk, cream, eggs, sugar and half the orange zest then pour this mixture over the bread. Scatter the candied peel, sultanas, Demerara sugar and remaining orange zest over the pudding, then leave it to soak for 20 minutes.
Place in preheated oven for 40 - 45 minutes until the top is golden and crunchy, then brush more jam over the top and cook for a further 5 minutes.
Serve the pudding straight from the oven with custard or whipped cream with a little orange liqueur folded through.