ingredients

• 4 eggs
• 150g caster sugar
• 1 orange
• 20g butter

Method

• Slice the brioche rolls lengthways and butter each one on one side.
• Place the brioche rolls in a casserole dish or metal tray in two layers with the buttered side facing upwards.
• In a bowl, mix the milk, cream, eggs, sugar, orange juice and zest and whisk well until combined.
• Pour over the brioche rolls, ensuring they are covered evenly. Leave for 30 minutes in the fridge until the brioche have absorbed most of the liquid.
• Preheat the oven to 170°C/340°F/Gas mark 3.
• Cover the casserole dish with tin foil and bake in the oven for 20 minutes.
• Remove the foil and bake for a further 5 minutes, until golden brown.