Preheat oven to 180°C. Place the sultanas and dried cranberries in a bowl-pour over 50ml of Cointreau and set aside. Butter the bread with some butter and set aside. For the custard: in a bowl whisk together the cream, milk, sugar, Cointreau and eggs until well combined.
1 1/2 cups heavy cream (335ml) 1/2 cup of whole milk (120 ml) 4 large free range eggs. 1/2 tsp vanilla paste (or 1 tsp vanilla extract) Pre-heat the oven to 200*C/400*F. Wash the plums and cut in half. Remove the stones and then place them into a baking dish, skin side down. Place approximately 1/2 tsp of caster sugar into the centre of each.
Remove the vegetables from the oven to cool for 3-5 minutes. Roast the butternut squash and mushrooms. Step 5: Reduce the oven temperature to 350 degrees Fahrenheit and grease a 2.5-quart baking casserole dish. Step 6: In a large bowl, whisk together the milk, cream, remaining salt, eggs, and garlic powder until combined.
Heat the oven 350 F/180C/Gas 4. Start with greasing a 2-pint baking dish. Then using the remaining butter, spread on one side of each bread slice. Make one layer of bread in the baking dish by overlapping each triangle of bread, butter-side up. Sprinkle the layer with the dried fruits, a little nutmeg, and cinnamon.
Pour this milk mixture evenly onto the bread cubes, and leave to soak for an hour or so. Near the end of the soaking time, heat the oven to 180C (350F). Scatter the flaked almonds on top if using. Bake for 30-35 minutes or until puffy and golden brown. Remove from the oven, dust icing sugar on top and serve warm.
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brioche bread and butter pudding
