For anyone with surplus mince pie filling, this would be a great option.
280 ml cream
55 ml milk
1 teaspoon vanilla extract
50 grams granulated sugar
100 grams mince pie filling
50 g butter (preferably unsalted)
1 loaf brioche bread (or any sweet bread)
- Preheat oven to 180C.
- Beat eggs well with a ballon wire whisk. Add sugar and beat well until sugar is well incorporated (tip: the lighter the colour of the egg-sugar mixture, the better). Add the cream and vanilla and whisk well. Set aside.
- Slice brioche loaf into 16 slices. This should form 8 pairs. For each pair of brioche bread, spread one side with butter and the other slice with the mince pie filling (NOTE: the more generous you are with the mince pie filling, the sweeter the pudding will be). Arrange sandwiches in a well-buttered baking pan.
- Pour the milk and egg mixture over the bread slices. Allow the milk and egg mixture to be absorbed (if you leave the bread for about 5 mins, this will give it time to absorb the milk and egg mixture).
- Bake in the preheated oven for 30-35 minutes.