Friday, 29 January 2010

Bread and butter Pudding

pack of normal brioche rolls
pack of chocolate chip brioche rolls
dried apricots, chopped
ground nutmeg
ground cinnamon

pint of milk
55ml single cream
1/2 tsp vanilla extract
4 egg yolks
30g sugar
2 tbsp cornflour

Slice and butter the normal brioche. Put one layer down in a large baking dish. On top sprinkle some of the chopped apricots, raisins, ground nutmeg and cinnamon. Repeat until all the brioche is used.
Slice and butter half of the pack of chocolate chip brioche, and use this as the last layer on the top.

For the custard: Bring the milk, cream and vanilla to the boil. Mix together the egg yolks, sugar and cornflour in a bowl until well combined. Pour over the milk mixture and whisk constantly until well incorporated.
Pour back into the pan and slowly reheat. Once thickened a little pour over the bread and fruit. Leave to soak for 2 hours. Sprinkle with brown sugar and bake in a preheated oven (180°) until the top is crisp, golden brown and caramelised.

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