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Dualit Product Recipe

Bread And Butter Pudding

A classic dessert recipe with a twist - this recipe uses toasted brioche for a rich, flavoursome finish.
Serves 4 Prep Time 15 mins Cooking Time 30 mins

A classic dessert recipe with a twist - using brioche gives this dessert a rich, indulgent taste and toasting the slices beforehand gives extra flavour and stops the pudding turning into a soggy mess - a good bread and butter pudding should be light.

Shopping List

  • 5 slices brioche (from a loaf)
  • a handful of sultanas, soaked in hot water
  • 3 eggs
  • 3 tbsp caster sugar
  • 1 cup milk
  • 1 cup double cream
  • 1 vanilla pod, split, or ½ tsp vanilla extract

Method

  1. You will need an oven-to-table dish, approximately 16cm x 22cm, x 6cm deep (6 x 9 inches, x 2½ inches deep). Preheat the oven to 200ºC, set to Convection, rack position D.
  2. Lightly toast the brioche slices and cut each slice diagonally. Layer the brioche around the bottom of the dish.
  3. Drain the sultanas and scatter over the brioche.
  4. Whisk the milk and cream together, then add the eggs, sugar and vanilla and continue whisking until all the ingredients are combined and the mixture is thick and creamy.
  5. Pour over the brioche, place in the oven and cook for 15 minutes, reset the temperature at 170°C and cook for a further 15 minutes.
  6. When the pudding is ready it should wobble slightly in the middle, and feel spongy on the sides.
  7. If using a china or thick glass dish (as opposed to metal) you may have to cook for a little longer.
  8. Rinse the vanilla pod (if used), dry, and store for re-use.
  9. Serve hot or warm, but not chilled.

TIP: Soak the sultanas in brandy or rum instead of water!