brioche bread butter pudding

 

 

It’s safe to say I have a sweet tooth, I always have. From spending all of my pocket money on penny chews as a kid to indulging in the occasional tub of ice cream late at night, I just can’t seem to help myself when it comes to the good stuff! So when I was recently sent a hamper of deliciousness by Brioche Pasquier, I was in sweet bread heaven.

 

(Not ‘sweetbreads’ which trust me, is an entirely different thing.)

 

The hamper included croissants, pain au chocolat, sliced brioche loaf and brioche rolls. As tasty as the croissants etc were, I didn’t think you would find it interesting to read how I may have taken a whole pack to football one cold Sunday morning and accidentally ate all of them. In my defence, it was the only thing that kept me warm. So instead, I thought I would make a dessert and share it with you on the blog. And the best thing about it? Neither of my children like sultanas so the whole thing is just for me!

 

Here’s how I made it:

 

Ingredients:

  • 8 slices of Brioche Pasquier brioche sliced loaf
  • 2 eggs
  • 12 fl oz milk
  • 2 fl oz double cream 
  • 1oz granulated sugar
  • 2oz sultanas
  • Dash vanilla essence

 

 

brioche bread butter pudding

 

Now I’ll be honest. I found this original recipe online but it included nutmeg and cinnamon, neither of which I’m that bothered about, so I left them out (ie. I forgot to buy them), so I added vanilla extract instead, and with regards to exact measurements and method well, let’s just say I may have cut a few corners and guessed most of it. Here’s how I made it:

 

Method:

  • Preheat oven to 180C/355F/Gas 4
  • Grease a 1 litre pint pie dish with butter
  • Cut the brioche slices into triangles and line the bottom of the dish
  • Sprinkle sultanas over the top
  • Mix eggs, milk, cream and sugar in a bowl – pour over bread and sultanas and leave to soak for five minutes
  • Bake in the oven for 30-40 minutes, or until golden

 

 

brioche bread butter pudding

 

brioche bread butter pudding

 

brioche bread butter pudding

 

I decided to put much more cream in than it stated in the original recipe but it was only when I was halfway through mixing it in with the other ingredients that I realised I should have used double cream, not extra thick cream. Oh well, I doubt it will do it any harm!

 

Anyway, here’s the result!

 

brioche bread butter pudding

 

This is the first time I’ve made Brioche Bread & Butter pudding and it’s something my Mum used to make, so when I had it after dinner tonight, it brought a lot of memories back. I hope you enjoy making it as much as I enjoyed eating it!

 

kate sutton

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