Having brought back so much bread from the Firehouse bread making course, I decided to use the brioche to make a wonderful indulgent bread & butter pudding for dessert – especially because Mr T loves his desserts.
Many cooks get the pudding wrong as they don’t butter the slices of bread properly or use only milk. I love to use cream instead (or a mix of both) to make the dessert richer. Vanilla essence or cinnamon give a lovely dimension and succulent sultanas give a bit of a bite. To make it even more special, soak the sultanas in a bit of whiskey. Make sure that the milk/cream soaks nicely into the bread to avoid dry bits – you want the pudding to be rich and moist with a crusty top.
It takes a bit to bake as the egg and cream has to set but the good thing is that it does it all by itself in the oven and you can just sit down and read the latest blog post of Bia Sásta
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| Indulgence in Bread |
Bread & Butter Pudding
- 1 small loaf of stale brioche
- Unsalted butter
- Sultanas
- 4 eggs
- 350ml cream (you might need more depending on the size of the bread loaf)
- 1 tsp vanilla essence
- 150g Demerara sugar
Preheat your oven to 180C.
Slice the bread, removing the crust. Butter the slices with the butter and arrange in a baking dish. Sprinkle a layer of sultanas over the slices and top with another layer of buttered bread slices and sprinkle over more sultanas. Continue with the rest of the bread slices.
Mix the cream and eggs with the sugar and vanilla sugar and whisk well. Pour the mix over the bread slices, making sure that the cram gets nicely soaked up by the bread. Sprinkle over some sugar and place in the oven and bake for 30-40 mins until golden browned.
