Old family favourite, the bread and butter pudding keeps on delighting, just as it has for centuries. Using old bread and adding a few other simple ingredients (usually milk, eggs, sugar and a dried fruit) makes a cheap, filling and tasty pudding.
Bread and butter puddings have never truly gone out of fashion, unlike many others, probably because of its versatility. In this luxury version, instead of stale white bread, use buttery, light Brioche. Added to that are the usual ingredients to make the custardy sauce with the addition of white chocolate for even more decadence.
This easy recipe rings the changes and gives the good old bread and butter pudding a distinct lift. You can serve with custard as well, but I'm not sure it needs it.
- 10 slices buttery Brioche bread (each cut into 4 triangles)
- 1 scoop of butter
- 2 oz./55g. golden raisins/sultanas
- 12 fl oz./350 ml. milk
- 2 fl oz./50 ml. double / heavy cream
- 50 grams white cooking chocolate (chopped into small pieces)
- 3 large eggs (free range)
- 1 oz./25g. white sugar
- 1 tsp. vanilla extract (or paste)
- Optional: Dash cognac or brandy
Heat the oven 180°C/355°F/Gas 4.
- Lightly grease a 1 litre / 2-pint pie dish with a little of the butter.
- Layer overlapping triangles of brioche into the dish in then sprinkle with the raisins.
- Pour the milk and cream into a milk pan and heat gently on the stove. Take care not to boil the liquid; it should just come to a gentle simmer. Add the chocolate and stir until melted.
- Meanwhile, beat the eggs, sugar and vanilla in a large baking bowl. Keep whisking until the mixture is light, airy and paler in colour.
- Still whisking, slowly add the warmed milk and cream to the sugar and eggs. Continue whisking until all the milk is added.
- Slowly pour the sauce over the brioche. Don't rush this or the sauce will not have time to be absorbed by the bread. Once you have finished pouring, gently press the surface of the brioche to push it down into the sauce. Leave the pudding to stand for about 20 minutes.
- Sprinkle over the Cognac if using, then bake the pudding in the hot oven for 40 - 45 mins. The pudding is ready when it is well-risen and the bread a dark golden brown. Serve hot (with custard or cream if you wish) I also love it cold cut into large wedges - perfect for a lunch box.
- Leftover Pudding? Bread and Butter Pudding reheats well covered with aluminium foil in a hot oven,
You can use a vanilla pod instead of the extract by splitting the pod open and scraping out the seeds. Add the seeds to the milk and cream before heating. Leave to infuse for 5 minutes before straining the milk over the beaten eggs. I love the flavour of vanilla and don't mind having the seeds in, just a personal preference, you choose.