• Helen Scott

Brioche & Butter Pudding


This is an enriched version of the classic bread & butter pudding. It's an ideal hearty finish to a supper party in these chilly months and is even better cold for breakfast the next day!

What you need:

10 slices brioche (from Eric Kayser) 60 g butter 60 g raisins 275 ml full fat milk 125 ml single cream

Seeds from 1 vanilla pod 50 g caster sugar grated zest ½ small lemon 3 eggs freshly grated nutmeg

You will also need a 2 pint (1.2 litre) enamel baking dish, well buttered.

Method

Pre-heat the oven to gas mark 4, 350°F (180°C).

Butter the brioche and cut each slice in half on the diagonal, leaving the crusts on.

Now arrange one layer of buttered brioche slices over the base of the baking dish, sprinkling the raisins over, then cover with another layer of the brioche slices and the remainder of the raisins.

Next, in a glass measuring jug, measure out the milk and add the double cream and seed from the vanilla pod.

Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture.

Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes.

If you want to prepare this in advance, do everything apart from pouring the milk & cream mixture over everything. Do that right at the last moment before you put everything in the oven.

Serve warm and do keep the leftovers as they are delicious cold with a coffee for breakfast!

Serves 6

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