Loaf brioche bread

50g unsalted butter

2 tablespoons peach conserve or jam

2 x 415g tin peach slices

150g soft brown sugar

200g mascarpone

300ml milk

50ml peach schnapps

4 large eggs

3 star anise

1 tspn grated nutmeg

1.  Pour the milk into a pan with the star anise and warm then steep for 15 minutes, being careful not to boil.

2. Meanwhile, cut the brioche slices across the diagonal.

3. With a fork, mix together the butter and conserve until thoroughly combined and then spread over both sides of the brioche.

4.  Butter a square baking dish and arrange the brioche triangles, interlacing with peach slices.

5.  Sprinkle with sugar.

6.  Beat the eggs and add with the schnapps to the mascarpone and whisk together thoroughly.

7.  Remove the star anise from the milk and add the milk to the egg mascarpone mix with any remaining sugar and whisk.

8.  Pour this custard over the brioche and peaches and leave to soak for at least half an hour.

9.  Pre-heat your oven to 180C/355F/Gas 4.

10. Sprinkle grated nutmeg over the pudding and then bake for 30 minutes.