This is a really simple recipe that the whole family will enjoy. Also, bread and butter pudding is a great way to use leftover bread, or in this case brioche. I prefer avoiding the white loafs for this recipe but honestly you can replace the brioche with any bread or pastry of your preference. I have seen my daughter trying a much richer version with croissants and my father an Italian version with pantone. You can also add a little kick to this recipe by adding nutmeg, cinnamon or nuts inside the initial mix.
Brioche and butter pudding
Serves 4 and fills a round 20cm baking dish
Ingredients
- 240g sliced brioche
- 3 whole eggs
- 100g white sugar (+ a little to sprinkle on top)
- 1 scraped vanilla pod
- 180g whole milk
- 1 tbsp. rum
- 30g raisins
- 15g diced butter (+ a little for greasing)
Pre-heat your oven to 170 degrees celsius.
Method:
- To begin, grease a baking dish with a little butter.
- Place the raisins in a small bowl and pour the rum on top. The dried fruit will absorb all the alcohol whilst you get along with the rest of the recipe.
- Pour the milk into a small saucepan and heat until almost simmering. Keep stirring, making sure the milk does not burn.
- In the meantime, whisk together the eggs, vanilla and sugar in a large mixing bowl. Once the milk is hot (but not boiling) gradually pour into the egg mix whisking continuously. Then one by one, drop each slice of brioche into the liquid mix. Let the slices absorb the liquid for a couple of minutes before removing from the pan and then carefully arranging and layering in your baking dish.
- Repeat the process until you have filled all the little holes up with brioche. At last, pour the raisins into the remaining liquid mix and empty it all over the top of the pudding.
- Sprinkle a little sugar on top of the pudding and scatter the cubes of butter on top before baking at 170 degrees for 40 to 45 minutes until golden brown and crispy.
First of all I suggest a very affordable 2012 L’Or du Ciron, Sauternes. This gorgeous sweet wine is bursting with apricot and orange peel flavours. This classic dessert pairing would be even more distinct by adding a hint of freshly grated orange zest on top of the pudding as it comes out of the oven.
Only on rare occasions do dessert wines come together so perfectly to complement the complex layers of sweetness in a dish. The 2009 Tokaji Aszu 5 Puttonyos, Royal Tokaji from Hungary is a glorious sweet wine that does just that. Full of notes of honey and apricot, yet still a firm acidic tang on the finish.
I think a fresh and vibrant Gewurztraminer Vendange Tardive from Hugel et Fils pairs well with this homemade pudding. This Alsatian sweet wine has unlimited ability to age with plenty of ripe mango flavours.
Wines to drink with Brioche and butter pudding by Michel Roux Jr.
Calvet Sauternes, Reserve Du Ciron 2012: Beautifully golden in colour, this wine is fruity, sweet and zesty. A perfect accompaniment to this deeply sumptuous dessert and excellent value for money.
RRP: £5.50 per half from Asda
Tokaji Aszú 5 Puttonyos, Royal Tokaji 2009: Refreshing with a fine acidity, this wine is well balanced with sweet and aromatic notes of warming cinnamon and sweet figs.
RRP: £21.50 Wine Society
Gewurztraminer Vendange Tardive, Hugel 2007 – Beautifully fruity and floral with fabulous aromas of mango, pineapple, jasmine and rose. Sweet, fresh and lively, this wonderful white is alive with flecks of green amongst its intense yellow colour.
RRP: £33.00 Wine Society
Gateau de Savoie, chestnut purée and Chantilly cream – recipe by Michel Roux Jr.
Vitello Tonnato – recipe by Michel Roux Jr.
Stuffed courgettes – recipe by Michel Roux Jr.
