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.
318 people made this
675g sliced brioche
450ml double cream
150ml full fat milk
4 eggs, beaten
4 tablespoons golden caster sugar
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
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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.
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