Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Step 8 : Preheat the oven to 180°C (160°C fan, 350°F,gas mark 4).
Preheat the oven to 350 degrees F. Butter a medium casserole dish (4-6 cups). Chop the bread into 2-inch cubes and place in the dish. Meanwhile, in a medium saucepan on the stove, or in a microwave-safe bowl in the microwave, heat the milk, butter, vanilla, cinnamon, nutmeg, salt, and sugar until the butter melts.
Butter the slices of brioche or panettone and cut each slice into 4 triangles. Arrange a layer of the bread, butter-side up, in the oven dish. Sprinkle two-thirds of the raisins over the bread, then add most of the orange zest and cinnamon – you’ll find it’s easiest to grate the zest directly over the pudding.
Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Cool the bread pudding slightly and serve warm with ice cream , whipped topping, or a dessert sauce. In a large mixing bowl, whisk eggs, milk, whipping cream, ¼ cup (50g) sugar, vanilla, cinnamon, and nutmeg and pour over the bread evenly. Cover the baking dish and let soak in the fridge for 1 hour. Preheat the oven to 350°F (175°C). Dot the top with the remaining butter and sprinkle with 2 tablespoon (25g) of sugar. Preparation. Step 1. Slice the brioche half an inch thick and lightly toast the slices. Set aside. Put the raisins in a bowl, cover with the rum and set aside. Step 2. Combine the milk and cream in a saucepan and scald. Step 3. Beat eggs and yolks with sugar.
Scrape in the vanilla seeds and add the bean. Bring to a simmer, then remove from the heat. Cover and let infuse for 10 minutes. Remove the bean. Whisk the eggs, egg yolks, and sugar together for 1 minute until frothy. Slowly whisk in the warm milk on low speed. To assemble the bread pudding, cut the brioche into approximately ¾-in. (1.5-cm
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    • brioche bread and butter pudding