Fruit Mincemeat And Brioche Bread Pudding

• 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

1. Preheat oven to 325u0b0F. Grease a shallow baking dish.
2. Combine fruit mincemeat and brandy in a small bowl. Set aside.
3. 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.
4. 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.
5. 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.

fruit mincemeat, brandy, milk, heavy cream, sugar, vanilla, eggs, thickly, sugar

Taken from recipes-plus.com/api/v2.0/recipes/36978 (may not work)