Preheat oven to 350°F. Remove plastic wrap and bake for 50-60 minutes until golden brown and set in the center. While the bread pudding is baking, make the caramel sauce by combining 1 cup sugar and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved.
Butter a loaf pan and place the braided dough inside. Cover with plastic wrap or cheesecloth and let it proof again for an hour in a warm place, or until it doubles. Brush with egg wash and bake. Once it has risen, brush the dough with egg wash and bake at 350 degrees Fahrenheit for 35-40 minutes, until golden brown. 400g sliced brioche loaf. 80g unsalted butter, softened, plus extra for greasing. 3 British apples (about 400g), cut into 1½cm wedges. 40g raisins. 475ml double cream. 355ml whole milk. 200g caster sugar. 3 large eggs, plus 2 yolks. ½ tsp salt. The chocolate chip brioche will be best eaten fresh straight away or within 24 hours, but can be kept for up to 3 days. To keep it as fresh as possible, store it in a plastic or storage bag which will keep the moisture in. This brioche bread can be frozen as well, either as a whole or in individual rolls.
Preheat the oven to 325ºF. Butter a 9×13-inch baking dish and set aside. Arrange the brioche slices on a separate baking sheet. Place in the oven until lightly toasted, about 10 -15 minutes.
Cut the brioche loaf into 1.5cm slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter the sultanas/raisins/mixed fruit liberally. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. . 0 26 214 68 342 182 375 84 175

brioche bread and butter pudding