Bread And Butter Pudding Recipe Uk With Brioche

Slice the bread of your choice toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish.

Bread and butter pudding recipe uk with brioche. An old fashioned english bread and butter pudding that goes easy on the wallet. Whisk together the egg egg yolks and sugar until well combined. Use a butter paper or butter on a piece of kitchen paper. Step 2 tear bread into 1 inch pieces and place in an 8 inch square baking dish.

Continue layering the brioche and chocolate chips. Using old bread and adding a few other simple ingredients usually milk eggs sugar and dried fruit makes a cheap filling and tasty dessert. Day old bread works best in this recipe. Pour over the milk and egg mixture and allow to stand for approximately 30 minutes while the bread absorbs the mixture.

8 4 eggs beaten 4 tablespoons golden caster sugar 1 2 teaspoon vanilla extract 1 pinch ground nutmeg. Drizzle with melted butter and sprinkle with pecans and raisins. Leave to soak for 15 minutes 8 place the brioche and butter pudding in the oven and cook for 40 minutes until the surface is golden brown and the custard is just cooked and has started to set. Preheat the oven to 350 degrees f 175 degrees c.

An old family favorite bread and butter pudding continues to delight just as it has for centuries. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas. Butter all the slices of bread both sides cut each slice in half and place flat down in a medium sized ovenproof dish. Sprinkle a bit of chocolate over the top.

Finishing with a layer of bread on top. Arrange half the brioche slices in the dish. Each serving provides 408 kcal 12 5g protein 44g carbohydrates of which. Place a layer of brioche buttered side down in the bottom of a shallow baking dish.

Mix the eggs sugar milk and vanilla extract together in a large bowl. Cut the brioche loaf into 1 5cm in slices and brush each slice with melted butter on both sides. Spoon half the melted butter over the brioche in the dish. If using buns slice them into 1 cm rounds.