In your prepared baking dish, lay out half the slices of brioche. Sprinkle half the lemon zest evenly over the slices. Top with remaining brioche slices overlapping the layers.
Whisk eggs, seasonings, milk, brown sugar and remaining zest, then pour over the bread, pushing bread into the custard mixture to help absorb the liquid. You can also cover and set it aside in the refrigerator for a day until you are ready to bake.
for Omnia stove top users
When ready to bake, set covered baking pan on pre-heated base plate set on high for five minutes. Reduce heat to medium low and continue to cook until custard is set, about 20 minutes. Check by plunging a knife into the pudding. If the knife comes out clean, you’re done.
for conventional oven users
Place baking dish in a pre-heated 359 ° oven for about 20 minutes or until the custard has set.
Whisk together icing sugar and lemon juice until combined then drizzle evenly over still warm pudding.
When the pudding has cooled completely dust with a touch of icing sugar. This is optional but it makes for a pretty presentation.
Serve with fresh fruit and yogurt for breakfast or if serving for dessert add a touch more sweet with a dollop of whipped cream and top with fresh berries. Leftovers can be refrigerated for up to 3-4 days.