3 Stale Brioche Buns
A Scant Handful of Flaked Almonds
A Larger Handful of Sultanas
A Liberal Sprinkling of Apricot brandy or any other suitable tipple you have laying around
1 1/2 tbsp Caster Sugar
300 ml Milk
Slice the brioche roughly and daub clumsily with marmalade
Place in an oven proof dish ensuring the slices are overlapping
Sprinkle the brioche with almonds and sultanas
Douse in Apricot brandy or alternative
Make the custard by beating eggs and sugar together
Heat the milk to almost boiling point and then add to the egg and sugar mix combining briskly to make a thin custard
Return the custard to the pan and heat until it just begins to thicken but not scramble.
Poor the custard over the layered marmaladey brioche ensuring the edges of the brioche are poking out for maximum golden crunchiness.
Some fridge cold double cream would go beautifully with this, unfortunately I didn’t have any!