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.
Instructions
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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bread pudding, desserts