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About this recipe: This glamorous version of bread and butter pudding is based on brioche, the French bread enriched with eggs and butter, and has an egg custard spiked with rum or brandy for a seductive flavour. Sultanas, dried apricots and apricot conserve provide lots of sweetness, so no sugar is needed.
B12, calcium, copper, selenium * A, B1, B2, niacin, iron, potassium, zinc
If preferred, omit the brandy or rum and add another 1 tsp of vanilla extract. * For a slightly richer pudding, use whole milk instead of semi-skimmed. * To make a peach and fruited bread pudding, use 8 slices of a fruit bread instead of the brioche, and spread them with 4 tbsp orange marmalade (with or without shreds of peel). Replace the sultanas and dried apricots with 115 g (4 oz) chopped, ready-to-eat dried peaches. Instead of vanilla extract, flavour the custard with the grated zest of 1 orange and use 1 tbsp brandy or orange liqueur. Bake as in the main recipe.
Brioche is made from an enriched yeast dough. Like other varieties of bread, it is an excellent source of starchy carbohydrate and contributes to the intake of several vitamins and minerals. * Dried apricots are not only a useful source of iron, they also contain good amounts of calcium. Regularly using dried apricots in recipes and enjoying them as a snack will help to boost intake of these essential minerals. * Many of the essential nutrients in milk are concentrated in the non-fat part. Skimmed and semi-skimmed milk therefore contain more of these nutrients than full-fat milk.