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.
- 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
- 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.
- Lightly toast the
brioche slices and cut each slice diagonally. Layer the brioche
around the bottom of the dish.
- Drain the sultanas and scatter over the brioche.
- 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.
- 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
- When the pudding is ready it should wobble slightly in the
middle, and feel spongy on the sides.
- If using a china or thick glass dish (as opposed to metal) you
may have to cook for a little longer.
- Rinse the vanilla pod (if used), dry, and store for
- Serve hot or warm, but not chilled.
TIP: Soak the sultanas in brandy or rum instead of water!