Bread and Butter Pudding


prep 0:15       total 1:00


4 servings



1 brioche loaf
Ginger preserves
1/2 pint heavy cream
1/2 pint milk
2 tbsp. sugar
4 egg yolks
1 vanilla pod
2 tbsp. Light muscavado sugar


Begin by buttering slices of brioche, then spreading with a layer of the ginger preserves.* Cut the slices in half and layer up in a fairly high sided dish.

Make a classic creme anglaise: Bring milk and cream to a boil with the beans from the vanilla pod. Pour onto the cold egg yolks and sugar. Whisk and return to the pan; continue to whisk until the sauce thickens enough to coat the back of a spoon).

Pour the sauce over the brioche layers until the sauce is level with the top layer. Sprinkle the muscavado sugar over the top of the pudding. Bake at about 350°F/180°C until golden (around 20 minutes). The pudding should slightly souffle and remain a little liquid in the centre and thus should produce its own sauce, though I have known people to like a little fresh cream on top.

Author's Comments

Slight twist on a classic dish.

* I like ginger, though any home made preserve works well.

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