bread and butter pudding with brioche

Brioche bread pudding. Sit the pudding in your fridge whilst your oven heats up - for 20-30 minutes.

Brioche And Butter Pudding Recipe Brioche Bread And Butter Pudding Bread And Butter Pudding Cooking Recipes

Brioche Bread and Butter Pudding 350g pack of Brioche rolls 4 eggs 50g caster sugar 700ml milk 100ml double cream 1 tsp vanilla extract or simply use vanilla sugar instead of caster 100g raisins or sultanas or choose another fruit - I like to use fresh blueberries Optional - sprinkling of cinnamon or nutmeg.

. Pour over the custard mix drizzle on the caramel if using then sprinkle with. Cut the brioche rolls into thirds then cut a slit in the side of each if not already split and stuff a few sultanas into the slits. Sprinkle with the demerara sugar and leave to stand for about 30 minutes see Tip. Press gently on the bread until saturated.

Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Bread and butter puddings have never truly gone out of fashion unlike many other dishes probably because of its versatility. Mix the brioche into the custard. Put three brioche pieces cut-side down into each basin and pour the.

In this luxurious version instead of stale white bread use a buttery light brioche. Ad Leckere Rezeptideen für jeden Tag die Ihnen das tägliche Kochen leichter machen. Cut brioche bread into chunks. Discard the spices and peel.

This Brioche Bread Pudding is my version of the classic bread and butter pudding of my childhood with a perfect combination of a crusty top and a tender buttery brioche cakey layer sitting. Pour the creamy liquid slowly over the buttered brioche. Added to that are the usual ingredients to make the custardy sauce with the addition of white chocolate for even more decadence. Pour over the bread evenly.

Grease a baking dish and arrange the bread with the nuts and chocolate. Fold in the mashed berries. 10 rows Pour the custard over the brioche in the dish and gently press the exposed bread crusts down. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid.

Butter the bread and cut in half diagonally. Grease a 97-inch 2419-centimeter oven dish with butter or spray with oil. The bread will float so press it down gently with a spatula for a few seconds to help it absorb the custard. Whisk milk sugar eggs cinnamon and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish.

Preheat oven to 350 Fahrenheit 175 Celsius. In a jug whisk together your eggs cream milk baileys and sugar.

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