Brioche and butter pudding


First published in 2015
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Preheat the oven to 180°C/gas mark 4
To begin, grease a large baking dish with the butter
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
  • 500ml of milk
  • 1 orange, zested
  • 1 dash of vanilla extract, or essence
  • 50g of white chocolate, broken into pieces
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
  • 50g of caster sugar
  • 2 eggs
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
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
Carefully pour the custard onto the brioche so it soaks through and covers the bread. Leave to soak for 15 minutes
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
Remove the dish from the oven and divide into bowls
First published in 2015
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