Directions. Step 1. Pre-heat oven to 180C/350F/Gas 4 and butter a glass baking dish. Step 2. Cut the brioche buns in half and spread with butter. Then add the chocolate spread on on half of buttered bun and the marmalade on the other half. sandwich them together and arrange in the buttered baking dish. Step 3. Cut the brioche loaf into 1.5cm slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter the sultanas/raisins/mixed fruit liberally. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Arrange brioche in a rough 2.1 litre (33/4 pint) fairly shallow ovenproof dish, overlapping the slices. Dot over (and between the slices) the white chocolate chunks and raspberries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Cover with foil and bake for 45 minutes, until set in the center. Slice the brioche or halve and split the buns. butter well and sprinkle with some of the muscovado sugar. butter a ceramic baking dish; you want it to be fairly deep rather than wide and shallow, so the brioche gets thoroughly soaked. STEP 2. Carefully halve the pears (try to leave the stalks on 3 of the halves) and scoop out the middles from 2 Cut the brioche loaf into 1.5cm (⅝ in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas. KuVStI. Method. Method. 1. Preheat the oven to 180°C/gas mark 4. 2. To begin, grease a large baking dish with the butter. Get in touch. Butter the slices of brioche or panettone and cut each slice into 4 triangles. Arrange a layer of the bread, butter-side up, in the oven dish. Sprinkle two-thirds of the raisins over the bread, then add most of the orange zest and cinnamon – you’ll find it’s easiest to grate the zest directly over the pudding. Our traditional bread and butter pudding recipe servesd 4 people and takes just 20 minutes to prep and 30 minutes to cook. If you’re feeling a bit more adventurous, however, and you’d like to taste a brioche bread and butter pudding, you can still follow the exact same recipe, you’ll just need to substitute the 8 slices of fruit bread with 8 slices of brioche bread. Cut each slice of bread into 4 triangles. Place them in an oven proof dish overlapping. Whisk together the eggs, yogurt, vanilla, lemon zest and ½ tablespoon of brown granulated sweetener. Pour this over the bread and leave to soak for about 20 mins until the bread absorbs the egg mixture. Preheat oven to 180c, 160c fan, 350f (gas mark 4)

brioche bread and butter pudding