Bread and butter pudding is a British classic right? So why wouldn’t I choose to make one for the first roast dinner in the new home. Not only was this my first attempt at bread and butter pudding, but a roast is a pretty big job in its own right and I’d been to a wedding the day before so was feeling marginally hungover – what could go wrong?
Aside from a minor milk and cream boil over issue that my knight in shining armour rescued and cleaned up for me, this was a pretty straightforward and easy dessert to bake. But the most important thing is that it tasted really good and was a big hit among our guests. Personally I loved the fruit and lemon curd as it gave a nice sweet and fruity contrast against the creamy custard, but you can substitute the fruit for chocolate, raisins, or other berries of your choice.
Obviously the liquor isn’t compulsory but being a huge fan of Chambord and in order to really bring out the raspberry flavour I couldn’t resist adding this delectable French black raspberry liquor to my recipe. Although optional I’d most definitely recommend!
Hope you have the same success and enjoy!
Ingredients – serves 8-12
400ml full fat milk
400ml double cream
1tsp vanilla essence
5 whole eggs and 1 yolk
150g caster sugar
50-75ml Chambord, black raspberry liquor
Pinch of salt
- Prepare your brioche by slicing bread 1-1.5cm thick and butter on one side. Cut brioche slices into triangles and layer in a 2 litre oven proof dish butter side down.
- Bring the milk, cream and pinch of salt to the boil gently over a medium heat. Remove from the heat, add one tsp of vanilla essence and stir.
- In a seperate bowl whisk eggs, yolk and sugar. Add hot milk and cream mixture to the bowl continuously stirring.
- Pour the custard over the brioche ensuring all of the bread is soaked and leave to absorb for an hour.
- Preheat oven to 180 degrees.
- Add the raspberries and blueberries to your dessert ensuring they are between the layers of bread and coated in custard or they will burn.
- Pour the Chambord liquor as evenly as possible and dollop the lemon curd across the top.
- Bake in the oven for 40 minutes and allow to stand for at least 10 minutes before serving.
Serve with cream or ice-cream.