Feed your appetite for cooking with Penguin’s expert authors
Brioche Bread and Butter Pudding
From the book
Foolproof Cooking
Easy, reliable home cooking with Mary Berry
All the recipes from the 2016 TV series
Tempting cakes and bakes
Buy From
Introduction from Mary Berry
Made with brioche rather than a standard loaf, this is a lovely light pudding. The lemon adds a fresh and delicate flavour to the otherwise creamy dish.
Prepare ahead: the brioche and sultanas can be assembled in the buttered dish up to 6 hours ahead. pour over the custard 30 minutes before baking. leftovers will keep for a day in the fridge.
Ingredients
Essential kit
You will need a 28cm (11in) wide-based round ovenproof dish.
Method
You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in.
Butter your round ovenproof dish. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas.
To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip). While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4.
Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.
You might also like
Reviews
4.9 out of 5 stars
90 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
100 Comments