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Fruity Brioche and Butter Pudding

ingredients

serves 6
4 brioche buns, thinly sliced
150 g no-soak dried apricots, chopped
100 g dried cranberries
5 eggs
75 g light soft brown sugar
300 ml double cream
500 ml full-fat milk
1/2 tsp ground nutmeg

method

1. Preheat the oven to 170°C/325°F/Gas 3. Arrange the brioche slices into a 11/2 litre baking dish. Scatter over the dried apricots and cranberries.

2. Whisk together the eggs and sugar until creamy, then add the cream and milk and stir well. Pour over the brioche slices and allow to soak for 10 minutes.

3. Sprinkle with nutmeg and bake for 50 minutes until the egg mixture has set and the pudding is golden brown. Serve warm.

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