This is just a variation on bread and butter pudding, created because I had brioche and some home-made curd that needed using up. In my case it was Seville orange curd, but lemon curd or even passion fruit curd would both be fine too. It turned out even better than I expected, a good orange tang, caramelised top, and little cranberry flavour bombs. Feeds 3-4 depending on how greedy you are.
About 5-6 slices of brioche
orange or lemon curd, about half a jar
2-3 tbs golden caster sugar
2 tbs of dried cranberries, chopped dried apricots, or sultanas
250 ml milk
Butter a shallow gratin dish (I used and 18-cm round one). Spread the slices of brioche generously with curd, and make a layer of half them in the dish, cutting to fit. Sprinkle with a little sugar and half the cranberries. Add another layer of brioche, sugar, and cranberries. Warm the milk and beat it into the eggs. Carefully pour this mixture over the brioche and sprinkle with more sugar. Leave it to stand while you preheat the oven to 180C. Bake for about half an hour, until puffed and crispy on top.