Geoffrey Smeddle updates this British favourite using leftover brioche and a zesty custard. Kids will adore this dessert and volunteer to help you make it again

Method
1.
Preheat the oven to 180°C/gas mark 4
2.
To begin, grease a large baking dish with the butter
3.
Pour the milk into a large pan and heat until almost simmering - keep stirring to ensure the milk does not burn. Add the white chocolate, orange zest and vanilla. Continue to gently heat and stir
4.
Meanwhile, whisk together the caster sugar and eggs in a large bowl until combined. Once the milk has started to simmer, pour 1/3 of the milk into the sugar and eggs and mix well
Room for a little one
The kids can get involved here; give them the whisk and make sure they follow the instructions carefully
5.
Pour the milk, egg and sugar mixture into the pan with the hot milk. Continue to cook on a low heat, stirring continuously until a thin custard forms. Remove from the heat and continue to stir for 2 minutes
6.
Arrange a layer of sliced brioche along the bottom of the greased baking dish, scatter over a handful of raisins. Repeat the process to make more layers and use up the remaining brioche and raisins
Room for a little one
This is a great step for your little helpers to do. Have them layer the brioche slices and raisins in the baking dish while you keep an eye on the milk mixture
7.
Carefully pour the custard onto the brioche so it soaks through and covers the bread. 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
9.
Remove the dish from the oven and divide into bowls
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Ingredients

  • 1 brioche loaf, sliced
  • 500ml of milk
  • 1 orange, zested
  • 1 dash of vanilla extract, or essence
  • 30g of butter, for greasing
  • 2 eggs
  • 50g of caster sugar
  • 150g of raisins
  • 50g of white chocolate, broken into pieces

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Nutrition (per Portion)

Calories

376
19%

Sugars

33g
37%

Fat

13g
18%

Saturates

6g
31%

Salt

689mg
11%
of an adult's guideline daily amount
Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

Brioche and butter pudding recipe Tweaks

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