Boozy bread and butter pudding

Today some lovely friends cooked an amazing Sunday Roast. I offered to take along some dessert, but I was a bit stumped for ideas until I remembered that I had frozen the left over berries from making the Christmas bramble whiskey.  So I just needed a suitable vehicle for whiskey sodden fruit.

I wanted something where the fruit was an added extra rather than the main ingredient, as I (fortunately) guessed that the fruit might be quite strong.  So I opted for a brioche bread and butter pudding.

1x loaf of brioche, sliced with the crusts cut off
600mls full fat milk
100mls double cream
2 oz sugar
4 x eggs
Nutmeg
Cinnamon
Whiskey soaked fruit

Arrange the sliced bread in a greased pie dish, after completing each layer sprinkle on a little cinnamon, nutmeg, sugar and a few (seriously not very many at all) whiskey berries. Then add the next layer. 

Continue like this until the dish is full.

Heat the milk and cream together but don't boil.  Separately whisk together the eggs and sugar until pale.  Add the cream/milk mixture to the eggs and sugar, stirring so add not to cook the eggs. Strain the custard and pour over the brioche layers.  Allow to sit for 30 minutes and then bake at 180C for 30-40 minutes.

Don't eat of you're driving.