12 Apr 2011

Brioche & butter pudding

Brioche & butter pudding - Well Seasoned recipes
As I'm in France for the next few weeks I thought I'd share this French inspired dish with you. Light and fluffy rather than stodgy, this recipe replaces the white bread in a traditional Bread & Butter pudding with Brioche, a soft sweet French bread. Ideal as a dessert at this time of year served with lightly stewed fruits or a red berry salad.

Brioche & Butter Pudding
Serves 4-6
Oven 200∞C

1 small loaf Brioche, 350g approx
50g butter
3 large eggs
300ml milk
1 tsp vanilla extract
Sprinkle of nutmeg
50g soft brown sugar
50g raisins (optional)

Slice the loaf into about 10 thin slices or as many as you can manage. Butter each piece and layer in a large baking dish. If preparing individual dishes, cut the slices of brioche in half or even quarters, then arrange in small French bowls or ramekins.

In a large jug whisk together the eggs, milk and vanilla, then pour over the buttered brioche. Finish by sprinkling over the sugar, a small pinch of nutmeg, and the raisins if you choose to use them.

Place the baking dish on a tray and bake in the oven for 15-20 minutes until golden brown and cooked through. This dish can be prepared in advance and kept in the fridge for up to one day before cooking.

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