Winter has well and truly arrived. As the days get shorter and cosy nights by the fire grow more frequent, it’s time to pull out all our favourite comfort-food recipes from hibernation. And undoubtedly the most comforting of them all is the humble, hearty, bread and butter pudding.
Sweet, generously spiced, and studded with raisins, our recipe is made even more luxurious with Burnham Bakery’s own brioche bread. Delicious is an understatement.
1/2 cup raisins
2 tbs brandy, warmed
1 cup Schultz Organic Dairy pure cream
1 1/2 cup Schultz Organic Dairy full cream milk
1/4 cup caster sugar
1 orange, finely grated rind only
1 vanilla bean, seeds only
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Burnham Bakery Brioche loaf, cut into 8 even slices
1/4 cup soft butter, plus extra for greasing
1 tbsp brown sugar
To serve: flaked almonds and vanilla ice-cream
- Combine raisins and brandy in a small bowl and set aside to soak for 20 minutes
- Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds, cinnamon and nutmeg in a jug. Whisk vigorously to combine and set aside.
- Spread both sides of brioche generously with butter and cut diagonally into quarters.
- Grease an ovenproof dish, and layer buttered brioche with the brandy and raisin mixture. Pour cream mixture evenly over bread slices and let sit until the brioche has completely absorbed all liquid (approximately 1 hour)
- Preheat oven to 180 degrees celsius. Top pudding with brown sugar and bake until golden and custard is firm (30-40 minutes). Best served immediately topped with flaked almonds and a scoop of ice cream.