Brioche Bread Pudding
2 tablespoons butter, softened
4 or 5 slices brioche, 1/4-inch thick, crusts removed
3 extra-large eggs
2 extra-large egg yolks
1/4 cup brown sugar
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Handful of mini white chocolate buttons
Handful of chopped apricots
Handful of sultanas
Preheat the oven to 180°C (150°C for fan forced). Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon and nutmeg, whisking to combine well.
Arrange the brioche, buttered side up, with slices overlapping just slightly in the dish in layers, sprinkling chocolate, apricots and sultanas between layers, but not on the top layer. Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Shake nutmeg over the top layer.
Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
Let the bread pudding cool at least 10 minutes.