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    Featured Posts

    Brioche & Butter Pudding

    February 19, 2016

    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

    Tags:

    bread and butter pudding

    brioche & butter pudding

    eric kayers

    eric kayser

    puddings

    desserts

    winter puddings

    hearty puddings

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