Fruit Mincemeat And Brioche Bread Pudding - cooking recipe

Ingredients

1 (16 oz) jar fruit mincemeat
2 tbsp brandy
1 2/3 cups milk
2 cups heavy cream
1/3 cup granulated sugar
1 tsp vanilla extract
4 None large eggs
10.5 oz brioche, sliced thickly
1 tbsp demerara sugar

Preparation

Preheat oven to 325\u00b0F. Grease a shallow baking dish.
Combine fruit mincemeat and brandy in a small bowl. Set aside.
To make the custard, combine milk, cream, sugar and vanilla extract in a medium saucepan. Bring to a boil. Whisk eggs in a large bowl. Gradually pour hot milk over eggs, whisking constantly.
Layer bread and 1/2 the fruit mixture in prepared dish, overlapping bread slightly. Dollop spoonfuls of remaining fruit mixture over bread. Pour custard over bread then sprinkle with demerara sugar.
Place dish in large a baking pan. Add enough boiling water to come halfway up sides of dish. Bake for 45 mins, or until pudding sets. Remove pudding from baking pan and let stand for 5 mins before serving.