Prep 20 min Cook 45 min Serves 8. For the cranberry sauce 200g fresh or frozen cranberries 65g caster sugar Juice of ½ orange. For the pudding 500ml milk 200ml double cream 3 large eggs 2 egg 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. 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. 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. Method. Preheat the oven to 160°C/fan 140°C/gas 3. Thickly slice the brioche and butter one side of each slice. Cut each slice into large triangles and layer in a 2 litre ovenproof dish (or cut into smaller triangles and layer in 6 x 300ml ovenproof dishes). Mix the custard with the double cream, then pour in and around the brioche slices Step 1 Preheat oven to 350 degrees F. Lightly grease 8 (10-ounce) ramekins. Whisk together half-and-half, milk, eggs, granulated sugar, butter, bourbon, orange zest and juice, vanilla, bitters, and salt in a bowl. Butter the sides and bottom of an oven-proof dish; Cut the slices of St Pierre Brioche Loaf into small triangular pieces, and place in the dish; Place a large mixing bowl on top of a pan of simmering water; Melt the chocolate, butter, sugar and cream in the bowl and stir gently; Beat the 3 large eggs together in a separate bowl Cut each slice in half and layer in the baking dish. In a mixing bowl, add cream, milk, eggs, sugar, honey and spices and whisk until combined. Pour over brioche and leave to soak in fridge for 30 minutes. Place dish in oven to bake for 1 hour, or until custard is firm and brioche is golden on top. Take out of the oven and let sit on bench for 9 oz Brioche. Cut the butter into smaller pieces and spread it over the bread in the casserole. 3 oz Butter. Pour the mix of eggs and condensed milk that we did over the brioches in the casserole. Mix well all the ingredients until you see that the bread absorbed all the liquid. Bake for 25-30 minutes at 320°F (160°C). Pre heat oven to 200C/400F/Gas 6. Put a layer of brioche slices in the bottom of an ovenproof dish or roasting tin, scatter over a handful of dried cranberries and then add another layer of brioche and dried fruit, repeating until the dish is full. Pour over the custard into a jug or large bowl and add 100ml water and the orange zest. DXciY.