|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An old family favorite, bread and butter pudding continues to delight, just as it has for centuries. Using old bread and adding a few other simple ingredients (usually milk, eggs, sugar, and dried fruit) makes a cheap, filling, and tasty dessert.
Bread and butter puddings have never truly gone out of fashion, unlike many other dishes, probably because of its versatility. In this luxurious version, instead of stale white bread, use a 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 gives the good old bread and butter pudding a distinct lift. You can serve with custard as well, but the dish works on its own and may not need it at all.
- 10 slices buttery brioche bread (each cut into 4 triangles)
- 1 tbsp. of butter
- 2 oz./55g golden raisins/sultanas
- 12 fl. oz./350 mL milk
- 2 fl. oz./50 mL double/heavy cream
- 50g white cooking chocolate (chopped into small pieces)
- 3 large eggs (free range)
- 1 oz./25g white sugar
- 1 tsp. vanilla extract (can substitute vanilla pod)
- Optional: Splash cognac or brandy
Heat the oven 355 F/180 C/Gas 4.
Lightly grease a 2-pint/1 liter pie dish with butter.
Layer overlapping triangles of brioche into the dish and sprinkle with the raisins.
Pour the milk and cream into a pot and heat gently on the stove. Bring the liquid to a gentle simmer and take care not to boil the liquid. Add the chocolate and stir until melted.
Beat the eggs, sugar, and vanilla in a large baking bowl. Keep whisking until the mixture is light, airy and paler in color.
Still whisking, slowly add the warmed milk, cream, and chocolate mixture to the sugar and eggs. Continue whisking until all the milk is added and the sauce is combined.
Slowly pour the sauce over the brioche. Don't rush this step 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.
Add the liquor, if using. Bake the pudding in the hot oven for 40 to 45 mins. The pudding is ready when it is well-risen and the bread is a dark golden brown. Serve hot.
Tip: If using a vanilla pod instead of the extract, split the pod open and scrape 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.