1 sliced brioche loaf, around 140g
Rodda’s butter for spreading
50g dried apricots, finely chopped
for the custard:
75g caster sugar
2 x 227g Rodda’s Cornish clotted cream
1/2 tsp cinnamon
demerara sugar to top
Preheat the oven to 170°C fan and grease a 20x20cm baking dish.
Butter the brioche slices and cut each in half to form 2 triangles.
Next arrange a layer of bread, buttered-side up, in the bottom of the dish, followed by a layer of sultanas and apricots. Repeat the layers of bread, sultanas and apricots until you have used up all of the bread.
To make the custard, beat the eggs and sugar in a large bowl, whisk in the cream and milk and add the cinnamon. Pour the custard mix over the bread and allow to sit for 20 minutes so the bread soaks up the custard.
Sprinkle the bread and butter pudding with a little demerara sugar and bake for 25-30 minutes until the pudding is golden and the custard has set.
Serve with spoonfuls of Rodda’s Cornish clotted cream.