People often confuse Bread and Butter pudding with bread pudding, so let me clarify: Bread pudding is more cake like and a great way to use up stale bread. Bread and Butter pudding is made with fresh slices of buttered bread and baked in a custard, when done well it should be light and custardy not stodgy and heavy because there is too much bread.
I created this recipe the other week to make a quick dessert to take down to my sister’s house for Sunday dinner. I used store bought ready sliced Brioche because I wanted the result to be light as possible.
Whenever you are trying one of my dessert recipes I make a point to specify the size of tin or dish that I am using so you can replicate the recipe at home.
Ingredients serves 6
6 large eggs
100 ml double (heavy) cream
400 ml whole milk
200 grams sultanas
6 thick slices of Brioche loaf
60 grams unsalted butter
75 grams Vanilla sugar * (or 75g caster sugar plus seeds from 1 small vanilla pod)
½ heaped teaspoon of cinnamon
50 grams sliced almonds
1 Tbsp Amaretto
- Lightly butter an ovenproof dish approximately 12 x 8 inches oval dish that is 3 inches deep.
- Soak the sultanas in boiling water to help rehydrate them for 3 minutes then drain well.
- Stir the cinnamon into the butter until it is soft enough to spread.
- Trim the crusts off the Brioche bread then gently spread on the cinnamon butter.
- In a large bowl whisk the eggs, vanilla sugar, milk and cream until well mixed.
- Cut the bread slices into 1/4’s (corner to corner) and place a layer into the buttered dish, butter side up.
- Cover the bread layer with drained sultanas.
- Make a second layer of the remaining bread.
- Gently ladle the egg mixture over the bread, making sure to press the slices of brioche down if they float.
- Bake in a preheated oven gas mark 4 (180 C) for 35-45 minutes.
- Whilst the pudding is baking in the oven, toast the sliced almonds in a dry nonstick frying pan on a medium heat until very lightly brown, then remove from the heat and add the Amaretto and stir into the nuts.
- When the pudding is lightly brown and set remove from the oven and sprinkle on the almonds.
*Whenever I use a vanilla pod I save the empty pod, chop it up and add it to a jar of caster sugar. Over time the vanilla flavour from the pods flavours the sugar. I do this to be thifty but also so my desserts are flavoured with real vanilla.
When you use dried fruit for a recipe it will rehydrate during the cooking process and thus absorb some of the moisture from the dish. But in the case of a Bread and Butter Pudding, I wanted to keep the moisture so I soaked the sultanas to help keep the pudding moist.
As you can see from the top photograph, I have served my bread and butter pudding with custard but you can serve it with Crème Fraîche or even vanilla ice cream.
This is my last post before the New Year so let me take this opportunity to wish all of my readers a very Happy New Year!
Brioche Bread and Butter Pudding © Kevin Ashton 2022