grand marnier bread and butter pudding

Recently, whilst under the influence of pork pies, wine and too much rain, I decided the time had come to do something else with my life. And today was the last day of work in this beautiful cafe - these last weeks have flown by. Felt so inspired here, food and surroundings thrown together haphazardly and magically. Loved cake baking days and endless conversations about how moist a slither of cake might be and what would be the most perfect thing to eat for lunch. Getting caught up in conversation with random people and understanding the regulars and all their little quirks.
Will wander back to France for the summer to cook, keep house... and eat! Learn some different things. Lately I seem to have become obsessed with brioche.  Made french toast with brioche this morning, had a steak grilled on top of brioche slathered with pate and nutmeg spinich, ate a brioche muffin I found in a cafe with a raspberry buried in the middle... and finally got round to making Nigella's Grand Marnier Bread and Butter Pudding! It is quite irresistable and oh so simple!

GRAND MARNIER BREAD AND BUTTER PUDDING
butter for greasing
75g sultanas
3 tbsps Grand Marnier
16 slices slightly stale brioche
8 tsps fine cut marmalade
2 tbsps caster sugar
2 eggs
3 egg yolks
500mls double cream
250mls milk
2 tsps demerara sugar
Preheat oven to 170C. Butter a 2 litre pudding dish.
Put the sultanas and Grand Marnier into a small saucepan, bring to the boil, simmer for a minute or so, turn off the heat and leave the fruit to plump up in the orange scented liquor.
Make marmalade sandwiches with the brioche, using about a tsp in each. Because the brioche is so greasy you don't need to butter otherwise it will be greasy. Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish. Squish all the sandwiches in. Sprinkle the sultanas along with any remaining liquor in the pan.
In a bowl whisk together the sugar, whole eggs, yolks, cream and milk.  Pour over the brioche sandwiches and leave to stand for 15 minutes.
Before the pudding goes in the oven, sprinkle with demerara sugar, then bake for 45 minutes, by which time the custard should be setting.