Place diced brioche in bowl and cover with cream. Let sit until soft.

Beat eggs and sugar until smooth and thick. Add butter, vanilla and brandy

Toss egg mixture and bread mixture together and pour into buttered ramekin.

Bake in convection oven at 350° F for 25 to 30 minutes or until done in center.

To assemble, place a portion of bread pudding in bowl with spoonful of chutney on top and drizzle sabayon around.

Bring all ingredients to a low simmer in a saucepot. Cook approximately 10 minutes or until desired thickness reached.

In a bowl, combine egg yolks, champagne and sugar. Set bowl over saucepan of gently simmering water and whisk constantly until thickened, about five minutes.

Remove from heat and whisk occasionally until cool. Refrigerate until chilled, at least one hour.