Friday, 10 October 2014

Posh bread and butter pudding

This month saw my first ever bread and butter pudding. I chose Nigella's posh version. 

  • A loaf of brioche (400g) 
  • 3 eggs 
  • 3 tbsp caster sugar 
  • 1 cup milk (I used skimmed) 
  • 1 cup cream (I've used double and whipping but I'm sure single is fine too) 
  • 1/2 tsp vanilla extract 
  • Large handful of raisins (or sultanas) 
  • Marsala wine (or sherry or port or whisky or brandy) 

  • Preheat oven to 180ºC fan oven. 
  • Soak raisins in your chosen booze. 
  • Slice and butter the brioche (you don't need to use butter, olive or sunflower spread is fine)
  • Grease a large baking dish using butter or margarine or spread suitable for baking 
  • Pop the buttered brioche into the baking dish starting at one end overlapping the pieces so that the tops of the slices stand a little proud. 
  • In a bowl mix eggs, cream, milk, sugar and vanilla. 
  • Scatter the raisins over the brioche slices and any excess booze can be tipped over the top too. 
  • Pour the egg and cream mixture over your brioche. 
  • Bake for 30 mins. 

Best served with custard.

No comments: