Tamarillo brioche pudding

Tamarillos have long been popular in crumbles, upside-down puddings and hot fruit sponges. For change, I’ve adapted a French toast recipe as the topping for my baked tams. If brioche is unavailable, use fruit bread or white bread.

Tamarillos

8	Tamarillos, peeled, thickly sliced (Main)
4 Tbsp	Brown sugar
2 Tbsp	Orange juice
½ tsp	Chinese five spice

Topping

6 slices	Brioche, thick (Main)
¾ cup	Cream
2	Eggs
1 tsp	Orange rind

Directions

1. Preheat the oven to 200°C.
2. Place the tamarillos in a 26cm x 16cm baking dish. Sprinkle with the brown sugar, orange juice and five-spice. Cover with foil and bake for about 20 minutes until just cooked.
3. Meanwhile, trim the crusts from the bread.
4. Beat the cream and eggs until combined. Add the orange rind. Pour into a shallow tray. Add the bread slices turning to coat evenly. Stand until the egg mixture has been absorbed by the bread.
5. Carefully cut each bread slice into 4 triangles Place on top of the tamarillos in a neat pattern. Bake for about 25 minutes until the bread is golden.

See more of Jan's winter desserts

• Pear tart with goat's cheese
• Chocolate rice pudding