Butter each brioche slice and cut into triangles, or shapes that fit the dish you're making your Bread and Butter pudding in. (We used two 2 x 300ml ramekins).
Arrange a layer of brioche, buttered side up, and sprinkle with some cinnamon. Add a layer of mixed peel and white chocolate chips. Then repeat with the next layer of brioche, cinnamon, peel and white chocolate. Depending on the size of your dish, you'll end up with different number of layers. Finish by arranging any brioche cut-offs on top.
Set your layered brioche aside. Heath, milk, cream and a tbsp of caster sugar in a small pan on low heat and just before it boils, remove from heat.
In the meantime, whisk an egg in a medium bowl until light and fluffy. Pour your milk and cream mixture into the egg whisking continuously to make sure your egg doesn't scramble.
Pour it all over the layered brioche, sprinkle the top with a pinch of sugar and some cinnamon. Now, leave to soak at room temperature for 30 minutes.
When ready to bake, pre-heat the oven to 160°C Fan. Bake in the centre of the oven for approx. 30 minutes. Your custard should be set and the top of your Bread and butter pudding golden.
Serve with custard, pouring cream or vanilla ice cream.