Brioche and Butter Pudding (V) from New French Table

“This is a simple recipe that the whole family will enjoy. It is a great way to use up any leftover bread you have
in the house and you can substitute the brioche with whatever you have to hand – croissants or panettone work
well, but result in a slightly richer pudding. Nutmeg, cinnamon or chopped nuts also make a welcome addition.” Emily & Giselle Roux, authors of New French Table

This is a simple recipe that the whole family will enjoy. It is a great way to use up any leftover bread you have
in the house and you can substitute the brioche with whatever you have to hand – croissants or panettone work
well, but result in a slightly richer pudding. Nutmeg, cinnamon or chopped nuts also make a welcome addition.

Serves 4

30g (1oz) raisins
1 tablespoon dark rum
180ml (61/4fl oz) whole milk
3 eggs
100g (31/2oz) caster sugar, plus extra for sprinkling
Seeds of 1 vanilla pod
240g (81/2oz) sliced brioche
15g (1/2oz) unsalted butter, diced, plus extra for greasing

Preheat the oven to 190°C (375°F), Gas Mark 5 and grease a round 20cm (8 inch) baking dish with butter.

Place the raisins in a small bowl and pour over the rum. Set aside to macerate while you prepare the rest of the dish.

Place the milk in a small pan over a low heat. Bring just to the boil, then immediately remove from the heat. Set aside for a couple of minutes to cool slightly.

Meanwhile, place the eggs, sugar and vanilla seeds in a large mixing bowl and whisk until pale and frothy. Once the milk has cooled slightly (if it is too hot it will scramble the eggs), gradually pour it into the egg mixture, constantly whisking, until fully combined.

Working one slice at a time, dip the brioche into the custard and leave to soak for around a minute. Neatly arrange the soaked brioche in your prepared baking dish, ensuring it is well filled with no gaps. Pour the rum and raisin mixture into the custard and then pour this whole mixture over the top of your arranged brioche. Scatter a little sugar over the pudding and dot the cubes of butter over the top.

Transfer to the oven to bake for 40–45 minutes, until golden brown and crisp. Serve hot.