Cut and butter enough brioche rolls to fill an oven proof cooking dish.
In a separate bowl put 2 whole eggs and 2 egg yolks, and beat in a pint of cream.
Add 2 ounces of sugar, a teaspoon of good vanilla or the beans from a vanilla pod.
Add a good splash of peach schnapps and mix the lot together.
Put the brioche rolls in the oven proof dish and spread a punnet of blueberries in between the bread rolls.
Pour the eggs and cream mixture over the bread and allow to soak in for at least 15 minutes.
Sprinkle the top of the bread mixture with flaked almonds and cook in a hot oven, 180C, not fan, for approximately 40 minutes until the top is golden and the custard is cooked.
Whip half a pint of cream, stir in 2 ounces of caster sugar and a good splash of Amoretto, or more peach schnapps.
Serve the pudding warm, with a large spoon of the cream. I cook this indirect in a ceramic barbecue for 40 minutes at 160C which gives a really great flavour with just a touch of smokiness.