Pre-heat the oven to 180C and lightly butter a baking dish (22x18x5 cm)

Heat the apricot jam gently until melted and set aside.

Butter all the slices of brioche on one side and place them, unbuttered side down, in one layer in a large flat side dish.

Combine 2 tsps of ground cinnamon, the sultanas and most of the apricot jam spread this mixture over the bottom of your greased baking dish. Sprinkle with 2 tbsp of Demerara sugar.

Whisk together the milk, cream, eggs, 1 tsp of ground cinnamon and seeds from the vanilla pods and pour half the mixture over the brioche slices.

When they are completely soaked, arrange the slices slightly overlapping in layers in the greased baking dish (over the sultanas, jam and sugar).

Once the dish is full, pour over the remainder of the cream mixture and sprinkle with the rest of the sugar.

Bake in the pre-heated oven for 30 – 35 minutes until golden brown and well risen.

Glaze the top of the pudding with the remainder of the melted apricot jam.

Halve the passion fruit, scrape the pulp into a saucepan and bring to the boil, reducing it slightly to intensify the flavour and thicken the juice.

Tip into a sieve and push as much juice through as possible, leaving only the seeds behind.

Beat the mascarpone and crème fraiche together, mix in the passion fruit juice and add icing sugar to taste.

Whip the double cream until thick and then fold into the passion fruit mixture.

Chill until ready to serve.