What do you do when you have made (or bought) too much brioche? Easy. You make bread and butter pudding. Old school? Not when you replace the bread for deliciously sweet brioche!
Throw in some of your favourite dried fruits and nuts, cinnamon and/or nutmeg. Add some smooth custard. This is the ultimate winter pudding. It is so warming on a frosty cold day.
Prepare 1 portion of chocolate brioche (or buy some ready made brioche).
- 25g butter
- About 8-10 thin slices of brioche
- 25g chopped dates
- 25g chopped pecans
- 25g chopped/grated chocolate (alternative: 1/2 vanilla pod)
- 2 tsp ground cinnamon
- 350ml milk
- 50ml double cream
- 2 medium eggs
- 25g sugar
This serves about 4 people. The fruits, nuts and chocolate are all optional and can be replaced by whatever you want. Enjoy!
- Grease a 1 litre pretty pie dish with butter.
- Cut the brioche into thin slices. Don’t use the very end crust pieces of the brioche (not wasted – eaten).
- Arrange a layer of the brioche at the bottom of the pie dish. Add a few blobs of butter, a layer of pecans and dates and a sprinkle of cinnamon and chocolate if you are using it. Repeat the layers of brioche, butter, pecans, dates, cinnamon and chocolate until you have used up all the brioche. Finish with a layer of brioche, and set aside.
- Gently warm the milk and cream (and vanilla seeds and pod if using) in a pan over a low heat to scalding point. Don’t let it boil.
- Crack the eggs into a bowl. Add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared brioche layers and sprinkle with cinnamon, some grated chocolate and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 160C.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Bubbling hot you might have to wait a few minutes before you can warm your insides with this hot steamy pudding.