Tuesday, November 13, 2012

The luxurious bread and butter pudding

Sweat: 5%
Sweet: 95%

It was months ago when I baked this British classic dessert - bread and butter pudding. Or should I call it the luxurious bread and butter pudding. Instead of using white bread, I went for the French brioche. FYI, only butter the bread lightly if using brioche because it is high in butter content. In addition to butter, I also like a generous amount of jam over the bread. For me, apricot jam works wonder with this pudding.
The recipe below is really easy to pull together and should you wish you could serve it with ice-cream. The combination of warm pudding and cold ice-cream is just hard to beat! Have a go! If you have custard left, do not waste it! Just pour the remaining custard into a ramekin and bake in a bain-marie. There you go, you have just made yourself a crème brûlée! 


200ml Milk
200ml Double Cream
4 egg yolks
1 Vanilla pod
2-3 tbsp Caster sugar
40g Raisins
Brioche loaf
Apricot jam


1. Soak raisins overnight.
2. Preheat the oven to 170 degrees C. 
3. Butter and jam the brioche slices. Cut slices into triangles. In an overproof glass dish, lay the triangles in an overlapping fashion. Sprinkle raisins over.
4. Heat the milk and cream. Seed the vanilla pod. Add seeds and vanilla pod in the milk and cream mixture to infuse. Take out the vanilla pod.
5. In a bowl, beat egg and sugar together. Add milk and cream mixture little by little. Custard is done!
6. Pour custard onto bread. Let them soaked.  
7. Grate nutmeg and sprinkle sugar over the bread.
8. Bake in a bain-marie in the oven for 35-40 minutes. 
9. Sprinkle icing sugar over the top. Serve with cream or ice-cream.

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