Cranberry and Kirsch Brioche and Butter Pudding

Ingredients

DeviliShh™ Crème Brûlée
Dried cranberries (any dried fruit could be used e.g. sultanas)
Kirsch liqueur (or if you prefer brandy, it's up to you!)
Brioche loaf or brioche finger rolls (any bread could be used)
Soft brown sugar

Method

(Measurements are approximate and can be adjusted according to size of serving dish or how many individual dishes are being prepared)

(4 individual servings)

1. Soak cranberries (about 3/4 table spoons) overnight in 3/4 table spoons of kirsch liqueur
2. Slice and butter the brioche loaf, or split and butter 8 finger rolls, cut into slices and arrange a layer on the bottom of the serving dish
3. Pour DeviliShh™ Crème Brûlée into a saucepan and bring to the boil, stirring regularly. Pour half of the hot DeviliShh™ Crème Brûlée liquid on top of the brioche in the serving dish.
4. Scatter cranberries over the top, arrange a second layer of brioche and cranberries. Pour the remainder of the hot DeviliShh™ Crème Brûlée liquid on top.
5. Top with a final layer of brioche. 
6. Leave in the fridge to set for 1 to 2 hours. 
7. Before serving remove from the fridge, sprinkle the sugar over the top of the brioche and finish with a cooks blowtorch (alternatively under a grill) to caramelise. 
8. Leave a few minutes for the caramel to cool. Serve and take all the credit!



Cheeky tip: For the kids try using brioche rolls with choc chips leaving out the tipsy cranberries