I love bread and butter pudding and it’s a pudding we often had when I was growing up. This one is more extravagant, but it’s worth the extra cost as you end up with a truly stunning dessert. I made this with my ‘Two Creative Cooks’ hat on for a function this weekend and it went down a storm. I had a loose recipe to follow, but then changed it to suit my very naughty taste buds and then served it with thick Cointreau cream. I know I will never be thin, but quite honestly I don’t care, I know which side my bread is buttered!!
What you will need
A pack of eight small brioche rolls ( you could use a loaf and slice it, if you prefer)
A little Butter for spreading
8 tsp Apricot jam
6 tbsp Cointreau or Grand Marnier if you prefer.
Zest of an orange
2 tbsp caster sugar
2 whole eggs
3 egg yolks
500ml (18flozs)double cream (I did tip a bit more in than this as I like lots of custard!!!!)
2tsp Demerara sugar
How to make the pudding
1. Preheat the oven to gas 179c /325f/ gas 3.
2. Butter a 2 litre (4 pint) shallow pudding dish.
3. Put the Cointreau and sultanas in a small pan, bring to the boil and simmer for one minute, turn off the heat and leave the fruit to plump up in the liquor.
4. Slice the rolls in half length ways and spread one half with apricot jam and the other with a little butter ( you only need a very light spread of butter, as the brioche is already very buttery) sandwich back together and cut the brioche rolls into three thick triangles.
5. Stand these with the points to the sky in the dish, sprinkle with the sultanas and remaining liquor. Grate the zest of an orange over the brioche.
6. In a bowl whisk the sugar, whole eggs, egg yolks, cream and milk together. Pour over the brioche and leave to stand for 15minutes.
7. Sprinkle over the Demerara sugar and bake for 45 mins, the rich custard should just be setting.
8. Serve warm with ice cream or cream flavoured with some of your chosen liquor.