Brioche Bread and Butter Pudding
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.
|1 x 300g (11oz)||brioche loaf|
|50g (2oz)||butter, melted, plus extra for greasing 100g (4oz) sulta|
|3 tbsp||demerara sugar|
|For the custard:|
|75g (3oz)||caster sugar|
|150ml (5fl oz)||double cream|
|600ml (1 pint)||full-fat milk|
|1 tsp||vanilla extract|
|1||small lemon finely grated zest|
You will need a 28cm (11in) wide-based round ovenproof dish.
1. You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in.
2. 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.
3. 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 and grease the dish with a little butter.
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.