Brioche Bread & Butter Pudding | recipe

Bread and butter pudding is great way to use up stale bread - and especially after Christmas, when there is plenty of leftovers lying around, it's a perfect sweet ending.

This can be made with any leftover (initially soft) bread. I have made this with regular soft white loaf, pannettone, croissants, pain au chocolat - but today I used up some chocolate brioche rolls that I sliced up and interlaced with juicy golden sultanas. Served with lashings of vanilla custard, this is a family favourite.

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Ingredients:

Serves 4-5

• 6-8 chocolate brioche rolls (on the staler side), sliced lengthways into 3

• 250ml whole milk

• 300ml double cream

• 1 tsp vanilla extract

• 3 large eggs

• 3 tbsp golden caster sugar

• 50g unsalted butter

• 75g golden sultanas (you can use any dried fruit)

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Method:

1. In a saucepan, over a gentle flame, heat the milk, cream and vanilla extract (do not bring to a boil.)

2. In a large jug, whisk the eggs and the sugar.

3. Pour the milk mixture over the eggs and whisk until smooth.

4. Grease a baking tin with butter, and layer the brioche.

5. Scatter the sultanas between and over the brioche.

6. Take small knobs of butter and gentle rub over the brioche and wedge between some of the slices of brioche.

7. Pour over the custard mixture. Leave to soak for at least 30minutes.

8. Preheat the oven to 170c, and bake the bread and butter pudding for 35minutes.

Bon appetit!

#dessert