Custard-soaked brioche pudding
By Dan Doherty From Saturday Kitchen Ingredients For the custard 225ml/8fl oz milk 225ml/8fl oz double cream 3 free-range egg yolks 50g/1¾oz caster sugar For the pudding 4 brioche slices, approximately 2cm/¾in thick 2 tbsp sunflower oil 3 tbsp caster sugar 4 tbsp clotted cream, to …