Step 2

Cut the brioche into large cubes and place into a baking dish that just holds them all. Pour over the melted butter. Combine the eggs, milk, cream, sugar, vanilla and cinnamon in a blender and blend until smooth. Pour over brioche, stir well and stand for at least 30 minutes, stirring again after 15 minutes to ensure all the bread is well soaked.

Step 4

Heat your oven to 180C fan-forced (200C conventional). Combine the demerara sugar and cinnamon and scatter liberally over the top of the pudding. Bake the pudding for 30 minutes until golden on top. Serve warm with vanilla ice-cream.

Step 5

Adam's tip If you want your bread and butter pudding to be more custardy than bready, allowing the bread to sit in the custard mixture for longer (even overnight) will soften it more.

Step 6

Also try Adam Liaw's spiced lamb shoulder with mint and coriander chutney