Brasserie Blanc

Brioche and Butter Pudding

For the Brioche & Butter pudding:
450ml whole milk
375ml double cream
½ teaspoon vanilla extract
188g caster sugar
3 medium eggs
3 medium egg yolks
¼ teaspoon salt
50g unsalted butter
400g brioche loaf
50g golden sultanas
For the crème anglaise:
295ml whole milk
75ml whipping cream
3 medium egg yolks
75g caster sugar
½ teaspoon vanilla extract
Oven proof dish

Brioche and Butter Pudding

Serves 8

Try our mouthwateringly light & airy brioche & butter pudding with crème anglaise, the perfect pud the whole family can enjoy. If you prefer, skip the crème anglaise & serve with pouring cream.

For the Brioche & Butter Pudding:
  1. Place the milk, cream, sugar and vanilla extract into a saucepan and bring to the boil.
  2. In a bowl lightly whisk the eggs & egg yolks together. Pour a third of the milk over the egg mixture and whisk together to combine.
  3. Add the rest of the milk to the bowl and stir. Leave to one side until ready to use.
  4. Slice the brioche into thick slices, spread with butter and cut in half.
  5. Layer half of the brioche slices into your dish & sprinkle over the sultanas.
  6. Place the second half of the brioche slices on top of the first.
  7. Pour over the custard mixture and leave to soak for one hour to ensure the bread is well soaked.
  8. Bake in a pre-heated oven at 170*c for 30 minutes until golden.
For the Crème Anglaise:
  1. Place the milk & cream into a saucepan, sprinkle the sugar over the top and bring to the boil.
  2. Remove from the heat, add the vanilla extract and leave to infuse for twenty minutes.
  3. In a separate bowl, whisk the egg yolks together.
  4. Whisk a third of the infused milk into the egg mixture until combined thoroughly, then whisk in the remaining milk.
  5. Pour the mix into a clean saucepan over a medium heat. Stir continuously with a whisk until the mixture reaches 84*c or until it coats the back of a wooden spoon.
  6. Strain with a sieve into a large bowl and place over a bowl of iced water.
  7. Stir for another few minutes to stop the cooking process.
  8. Leave aside until needed.
To Serve:
  1. Spoon the brioche pudding into bowls and top with lashings of crème anglaise.
  2. Enjoy!
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