Brioche Pudding
A community recipe by joloadedNot tested or verified by Nigella.com
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Turn on oven to 200dgrees/400F/Gas mark 6. Place sliced brioche rolls into a gratin oven proof dish and top with raisins. Beat the whole eggs and the egg yolks together in a bowl. Heat the milk and the double cream with the vanilla seeds in a small pan, over a moderate heat. When almost boiling pour over the beaten eggs and stir well(be careful not to scramble the eggs!!!). Return to the heat and add the cornflour, continue to heat for 3 mins till thickened. Pour custard over the brioche and transfer dish to oven for 8 mins or till cooked. Dust with icing sugar and serve!
Turn on oven to 200dgrees/400F/Gas mark 6. Place sliced brioche rolls into a gratin oven proof dish and top with raisins. Beat the whole eggs and the egg yolks together in a bowl. Heat the milk and the heavy cream with the vanilla seeds in a small pan, over a moderate heat. When almost boiling pour over the beaten eggs and stir well(be careful not to scramble the eggs!!!). Return to the heat and add the cornstarch, continue to heat for 3 mins till thickened. Pour custard over the brioche and transfer dish to oven for 8 mins or till cooked. Dust with confectioners' sugar and serve!
Introduction
A new twist on bread and butter pudding, so delicious!
A new twist on bread and butter pudding, so delicious!
Ingredients
Serves: 6
Metric
Cups
- 4 brioche (rolls sliced)
- 85 grams raisins
- 3 eggs
- 3 egg yolks
- 290 millilitres milk
- 100 millilitres double cream
- 1 vanilla pod (seeds)
- 2 teaspoons cornflour
- icing sugar (to dust)
- 4 brioche (rolls sliced)
- 3 ounces raisins
- 3 eggs
- 3 egg yolks
- 10 fluid ounces milk
- 4 fluid ounces heavy cream
- 1 vanilla bean (seeds)
- 2 teaspoons cornstarch
- confectioners' sugar (to dust)
Method
Brioche Pudding is a community recipe submitted by joloaded and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by KarenGibson on 18th January 2015
Show more commentsSorry to say this was a total disaster! Custard was too thick and tasted like egg. Think I will pass on this one.