Depending on how many people you are serving depends on how much egg/cream mixture you make. For every 2 people mix together ½ pot of cream with ½ cup milk, mixed spice to taste and 2 eggs.

5. To make the bread-and-butter pudding, slice the brioche and spread with the soft butter. 6. Start to layer in your dish. After every layer put a handful of raisins and a ladle of anglaise over.