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Ingredients
Ingredients 1 loaf brioche, sliced 6 eggs, lightly beaten 1 ½ cups/375mL/12 f1 oz milk 1 teaspoon vanilla essence 1 teaspoon ground nutmeg Fruit Filling 125g/4oz dried figs, chopped 125 g / 4 oz dried dates, pitted and chopped 1/2 cup / 125ml / 4 f1 oz orange juice 1/3 cup / 90 ml / 3 f1 oz brandy 1 cinnamon stick

Instructions
Method: I. To make filling, place figs, dates, orange juice, brandy and cinnamon stick in a saucepan and cook over a low heat, stirring, for 15-20 minutes or until fruit is soft and mixture thick. Remove cinnamon stick. 2. To assemble pudding, place one-third of the brioche slices in the base of a greased 11x 2 1 cm/ 4 ½ x 8 ½ in loaf tin. Top with half the filling. Repeat layers, ending with a layer of brioche. 3. Place eggs, milk, vanilla essence and nutmeg in a bowl and whisk to combine. Carefully pour egg mixture over brioche and fruit and set aside to stand for 5 minutes. Place tin in a baking dish with enough boiling water to come halfway up the sides of the tin and bake for 45 minutes or until firm. Stand pudding in tin for 10 minutes before turning out and serving. Note: This tempting dessert is best eaten cut into slices and served with cream shortly after it is turned out of the tin. Serves 6-8