Add the cream, milk and vanilla and cinnamon to a saucepan and bring to a simmer.
Whilst the liquid is coming to temperature whisk the egg yolks and cater sugar together until light. Pour over the warm cream, while whisking continually. Add the whisky to taste with the honey. Spread the dish with softened butter and arrange the cubed brioche into the dish. Pour over the cream mixture and leave for 30-1 hour until the bread had absorbed most of the cream. Bake for 35 minutes until just set.
Whilst still warm brush all over with warm marmalade and serve with warm custard.