METHOD

1. Preheat oven to 180°C. Spread the brioche with the butter and marmalade on each side and arrange in a 1.8L ovenproof dish. Set aside. Place the cream, milk, cinnamon and vanilla bean and seeds in a saucepan over high heat and cook until just before boiling. Remove from the heat. 
2. Place the eggs, egg yolks and golden syrup in a large bowl and whisk until combined. Gradually add the cream mixture, whisking until combined. Strain the custard, discard the vanilla bean, and pour over the brioche. Allow to stand for 5–10 minutes to absorb. 
3. Sprinkle with sugar, place in a water bath++ cover loosely with aluminium foil and bake for 30 minutes. Remove foil and cook for a further 10–12 minutes or until golden. Carefully remove from the water bath and allow to rest for 15 minutes. Serves 6
   

+ Demerara sugar is a pale golden unrefined sugar and is available from supermarkets. Substitute with caster sugar.
+ Make a water bath by placing your dish or ramekins in a baking dish lined with folded tea towel and pour in enough boiling water to come halfway up the sides of the dish.