Crush cardboard pods and cloves in a pestle and mortar for one minute.
Combine spices, salt, milk, sugar, vanilla, tea, orange peel, and cinnamon in a saucepan.
Simmer the milk mixture for five minutes and let it stand for 10 minutes.
Butter a 2 litre ovenproof dish and spread butter onto brioche slices.
Arrange brioche in the dish and scatter mixed dried fruit between slices.
Whisk egg yolks, whole eggs, and cream together in a bowl.
Strain the infused milk into the egg mixture and stir well.
Pour the custard over the brioche and press down to help absorption.
Let the pudding stand for 15 minutes and preheat the oven to 180°C.
Place the dish in a roasting tin and fill with boiled water until halfway up the sides.
Sprinkle with sugar and bake for 35-40 minutes until golden and just set.