This pudding is so good you will be scraping each and every side of the bowl to make sure not one crumb is left behind.
It has been so long since I had made a simple, classic pudding, and with a loaf of brioche sitting in the pantry, there is no opportunity more perfect. The beautiful thing about bread and butter puddings is that they can hold any flavours, perfect for using what you already have at home. For me, this meant some tart frozen raspberries, and a half eaten block of macadamia white chocolate; a classic dessert pairing.
If you don’t have white chocolate or raspberries, swap for some dark chocolate and orange zest, raisins and a splash of rum, or even sliced peaches and vanilla. No brioche? Try some thick white bread or some buttery croissants for a rich, decadent sweet. This dessert is so easy, and so delicious, it will warm you from the inside and leave a smile on your face.
It has been so long since I had made a simple, classic pudding, and with a loaf of brioche sitting in the pantry, there is no opportunity more perfect. The beautiful thing about bread and butter puddings is that they can hold any flavours, perfect for using what you already have at home. For me, this meant some tart frozen raspberries, and a half eaten block of macadamia white chocolate; a classic dessert pairing.
If you don’t have white chocolate or raspberries, swap for some dark chocolate and orange zest, raisins and a splash of rum, or even sliced peaches and vanilla. No brioche? Try some thick white bread or some buttery croissants for a rich, decadent sweet. This dessert is so easy, and so delicious, it will warm you from the inside and leave a smile on your face.
You will need:
- 1 loaf of Brioche, sliced and triangled
- 4 tbsp butter
- 3 eggs
- 75g caster sugar
- 300ml milk
- 200ml cream
- 2 tsp vanilla extract
- 1 cup frozen raspberries
- 100g Whittaker's macadamia white chocolate
- extra, caster sugar
Method
Preheat oven to 170°c fan bake. Grease an medium sized oven proof dish with butter, the sprinkle with a little of the sugar.
Take the brioche triangles, and lightly butter each side. Pointed side up, arrange the brioche in the dish. The triangles should be standing and well compacted in the dish.
Once the brioche is in the dish, sprinkle the frozen raspberries over the bread and push them in between each slice. Next, break your chocolate into squares, and repeat the previous step by pushing them down into the pudding.
Take your custard mixture, and pour over the bread, making sure all of the brioche is soaked in the custard. Leave to sit for 15 minutes, to allow the custard to absorb.
Sprinkle with some extra sugar, and place in the oven for 20-25 minutes, or until the custard is just set in the middle.
Remove from the oven, and leave to cool slightly for 5-10 minutes.
Serve with a dollop of whipped cream, marscapone or yoghurt, and enjoy!
Preheat oven to 170°c fan bake. Grease an medium sized oven proof dish with butter, the sprinkle with a little of the sugar.
Take the brioche triangles, and lightly butter each side. Pointed side up, arrange the brioche in the dish. The triangles should be standing and well compacted in the dish.
Once the brioche is in the dish, sprinkle the frozen raspberries over the bread and push them in between each slice. Next, break your chocolate into squares, and repeat the previous step by pushing them down into the pudding.
Take your custard mixture, and pour over the bread, making sure all of the brioche is soaked in the custard. Leave to sit for 15 minutes, to allow the custard to absorb.
Sprinkle with some extra sugar, and place in the oven for 20-25 minutes, or until the custard is just set in the middle.
Remove from the oven, and leave to cool slightly for 5-10 minutes.
Serve with a dollop of whipped cream, marscapone or yoghurt, and enjoy!
