Brioche Bread & Butter Pudding
Brioche Bread and Butter Pudding
I created this decadent Brioche Bread & Butter Pudding with 5 slices of left-over bread. This is my recipe and I hope you will try it. This quantity will fit into a 25cm x 15cm glass Pyrex dish.
5 slices of Brioche Bread.
3 tablespoons Marmalade jam
1 cup milk
1/2 cup pouring cream
3 tablespoons sugar
1 tablespoon custard powder
1/4 tsp each of Cinnamon powder
½ teaspoon vanilla extract Vanilla
A handful of sultanas (optional)
Spread jam on the slices of bread and sandwich together and cut into four squares. Rub the Pyrex dish with butter and sprinkle brown sugar all over the dish. This melts and gives a caramel flavour to the sides of the bread.
Using a wooden spoon or food processor cream the sugar and eggs until light & creamy. Add the milk and cream, custard powder & flavourings to the egg mixture, and combine to smooth consistency. Pour custard into a jug to make it easy for pouring. Gently pour the mixture on to the bread, push it down with the back of a spoon. Leave for about 6 or more hours to soak up all the milk mixture. This helps it rise and become light and fluffy cinnamon and vanilla.
Put dish into a deep baking pan and slowly fill with hot water.
Heat up the oven and cook for 45 minutes to 1 hour on 170 degrees fan forced oven. Time will vary on your oven. For a glazed finish, spread the top with honey and sprinkle with flaked almonds. Remove from oven and cool.
Optional – if you don’t like Marmalade, you can add stewed apple in between. By adding a few white chocolate chips you will get a richer flavour!