Classic brioche bread and butter pudding
The French bread brioche is such a great type of bread to use in a bread and butter pudding. Tried and tested by some very fussy family members, this pudding passes the tests for flavour, texture and appearance.
Ingredients
Serves: 8
- 180g butter
- 675g sliced brioche
- 55g sultanas
- 450ml double cream
- 150ml full fat milk
- 4 eggs, beaten
- 4 tablespoons golden caster sugar
- 1/2 teaspoon vanilla extract
- 1 pinch ground nutmeg
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Preheat the oven to 150 C / Gas 2.
- Butter the sliced brioche on both sides. Arrange in a baking dish and sprinkle over the sultanas.
- In a saucepan over a medium heat, warm the cream and the milk then remove from the heat and allow to cool to a tepid temperature. Whisk the eggs, sugar, vanilla extract and nutmeg until creamy, then gradually add the cream and milk, whisking constantly. Return to the heat and stir to form a custard then pour over the sliced bread.
- Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and serve warm.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
I have used the brioche bread and butter pudding before and loved it. Unfortunately now it has three long wooden-looking bars through it obscuring some of the quantities. How can I get rid of them? - 10 Oct 2014
I made this recipe tonight ,perfect ,lots of calories but well worth every one 😻😻 - 26 Jul 2015
I loved this, only had 270g of brioche and only a teeny bit of double cream but used half the custard recipe using nearly all skimmed milk and it was still scrummy. - 30 Oct 2016