- 1 loaf brioche bread
- 100 g unsalted butter (melted)
- 100 g sultanas
- 3 tbsp brown sugar
- 3 eggs
- 1/4 cup Bee Fruity Orange Blossom Honey
- 150 ml double cream
- 600 ml full cream milk
- 1 tsp vanilla extract
- 1 orange (finely grated zest)
- Cut the brioche loaf into 1.5cm slices and brush each slice with melted butter.
- Grease a 28cm round ovenproof baking dish with butter and arrange the slices in a spiral. Scatter over the sultanas, pressing some into the gaps between the slices of brioche.
- To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and firmly press the exposed bread crusts down into the liquid so all the bread is submerged in the custard mixture.
- Sprinkle with the brown sugar and leave to stand for about 30 minutes so the brioche has time to absorb the custard. While the pudding is standing, preheat the oven to 160°C.
- Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. This method of cooking helps to keep a slow and even temperature around the pudding ensuring the custard is evenly cooked. Gently press the bread mixture down once more before placing it into the oven.
- Bake for about 40 minutes until golden on top and puffed up and the pudding is firm and spongy to touch. The layers will shrink down a little on cooling.
- Drizzle with extra honey and serve warm with cream or ice cream.
Bee Fruity Orange Blossom Honey
Orange Blossom Honey is a lovely light translucent honey usually extra light amber in colour but can range from white to light amber. It captures the heady aromas of fragrant orange blossoms. This unique honey has beautiful floral citrus flavours. Slow to crystallise.