A do-over of my previous B+B recipe. In my opinion this one is much better, richer and does well on its own. I'm feeling a bit raw mentally as I type this recipe out, so I will be proofreading it in post.
Previous version to be deleted.

Recipe - Serves 6 est.

One Loaf (400g) Brioche, cut into 1" cubes
250ml Whole Milk
300ml Double Cream
3 Eggs and 1 Yolk
75g Caster Sugar
25g Soft Brown Sugar
50g Butter, plus a bit extra
1tsp Vanilla
1tsp Ground Cinnamon
A heavy pinch of Nutmeg
Demerara Sugar for topping

0.5. It helps out a lot if the cubed Brioche has been left out to go a bit stale beforehand. Either uncovered for an hour, or loosely covered overnight.

1. Preheat your oven to 180*C. Grease a large, deep baking dish with a small amount of Butter and put the rest (50g) in a small saucepan, low heat, to melt it.

2. While the Butter melts, mix the rest of your ingredients except the Brioche in a blender or large jug if you have a hand blender (at least 1L capacity). Slowly add in the melted Butter as you blend until everything is combined and you have a raw custard going.

3. Place the cubed Brioche in a large mixing bowl and pour the custard over. Fold the custard in, ensuring all the Brioche is coated before setting to one side for a couple of minutes to let the custard soak in. Then add the whole mix to your baking dish.

4. Gently press the Brioche down into the dish, leaving no air pockets. Sprinkle Demerara Sugar lightly over the top before putting it in the oven. Bake for about 40-50 minutes, until the Brioche is golden brown on top and the pudding has a bit of firmness when poked.

5. Let the pudding rest for about 5-10 minutes before cutting and serving.