Pudding glazed and ready to serve I teamed the custard with the spread and filling I use in my brioche scrolls I make at Christmas ... the cinnamon butter is delicious, and with the filling you can certainly replace the seeds with walnuts or pecans, but due to nut allergy in our home I stick with the seeds as they are great in this dish ... something a little different to always using nuts. The whole dish can be prepared up to 4 hours in advance and kept covered in the fridge ... just remove it at least an hour before baking and bake as described in the recipe. I have also tested this recipe making it a day before (so 24 hours in advance) and whilst I was happy with the result, Bryan noticed that there wasn't as much custard as it had been absorbed more fully by the bread so the flavour was definitely there, but Bryan really missed the extra custard. After making the initial pudding with the leftovers of my brioche, I struggled to find the right kind of bread to use that gave enough texture (chew) and crunch (crust) without being too much. Croissants were too "sloppy" and I didn't like that; Pana di Casa bread is great but you will need to cut it a little thinner than the 2cm recommended; and finally I found that a good Ciabatta loaf is perfect ... it is not at dense as a Pana di Casa, but dense enough to soak up the custard and bake up beautifully with the right about of crunch in the crust. You can of course use any bread you like (many recipes just use stale bread), but this is what I have tested the recipe with and I know it works. I always have toasted sunflower seeds and pepitas (together) in the fridge as I use them alot in salads and other dishes. If you don’t wish to toast them please don’t worry, but if you feel up to it I would recommend you do a tray full and keep the rest in the fridge … you will get so many lovely uses out of them. The glaze topping is optional but it does give a lovely glossy finish to the pudding and I recommend it. The pudding is delicious warm but equally delicious cold so leftovers can definitely be eaten with glee the next day.