Friday, June 27, 2008
This Week's Recipe: Bread and Butter Pudding
Why Bread and Butter Pudding?
Anything that is crunchy, creamy, vanilla scented and has a golden crust all at once is simply irresistible. Bread and butter pudding ticks all boxes and even more.
Honestly I try not to make bread and butter pudding at home because I generally end up eating most of it by myself. However, I have had an immense craving after missing out by one portion of a spectacular looking version at a restaurant earlier this week.
I can now say my craving has been met with a delicious marmalade and brioche bread and butter pudding sitting happily in my stomach.
I use brioche or sweet bread for my pudding, as I love the buttery depth it gives. I also like to add a bitter marmalade to balance the sweetness but feel free to substitute the marmalade with jam of fruit.
50-75g unsalted butter, softened
1 brioche loaf (or panettone)
1 egg yolk
1/4 cup caster sugar
1 cup whole fat milk
1 cup double cream
1 teaspoon vanilla extract
3 tablespoons marmalade or jam
2 tablespoons Demerara sugar
Preheat oven to 160 degrees Celsius. Butter a deep gratin or pie plate approximately 1 litre in capacity.
Slice the brioche dough and butter one side. Spread with marmalade and make a sandwich with another slice of bread, continue with the whole loaf. Cut sandwiches into triangles and arrange in the dish so that some pointy ends stick out and others are flush with the base of the dish trying to overlap each slice slightly.
In a bowl whisk together the eggs, egg yolk, milk, cream, caster sugar and vanilla. Pour gently over and around the bread.
Allow the pudding to sit for 15 minutes to soak up the egg mixture. Sprinkle with Demerara sugar and bake for 35-40 minutes until firm. Allow to rest for 10 minutes before serving.
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