brioche bread and butter pudding

in spite of the fact that this elegant rendition of a stodgy, heavy, unattractive classic was met with the response “yeah…ive never been a big fan”, it is in fact wonderful. done with the right bread. panettone is preferable. but sadly it is not christmas time and we’re not in sicily and panettone isnt sold on the side of the road in trucks all year round. mores the pity. brioche however is an agreeable alternative. should you be willing and able, you can make your own brioche. but not even i would suggest doing that for filling a ramekin and drenching it in custard. you’d be insane. and you should probably find something better to do with your time. but maybe its passion that drives you. and a refusal to give in to the miserable alternatives that are presented to you late on a sunday evening in a city where bakeries have no name and no soul. faux parisienne “patisseries” full of wealthier-than-thou ladies who lunch long into the night are no place for pastry enthusiast (recently labeled a snot, as recently, in fact, as in the space between the last sentence and this). but you gotta do what you gotta do and there was a neglected blog to attend to. so here it is, brioche bread and butter pudding. heavy heaven.


375ml double cream

6tbsp milk

1 vanilla pod split and scraped

4 eggs

150g sugar

1 brioche loaf (small)

75g saltanas

preheat your oven to 170 degrees. put milk and cream into a saucepan.

add the vanilla and place on medium heat on the stove. bring to the boil. dont let it boil over so watch it and remove from heat when its reached boiling and remove the vanilla pod.

meanwhile whisk your eggs and sugar until pale and fluffy

slowly pour the hot cream into the eggs, whisking constantly. set this aside to cool completely.

slice your brioche and butter the slices. then cut into small squares.

put the brioche into the buttered ramekins and sprinkle with saltans.

pour over the custard so it fills half the ramekin. leave this for 5 minutes so the bread soaks up the custard. then fill with the remaining custard. sprinkle with a bit of sugar if you so desire.

put this in a bain marie and then into the oven for 15 minutes until set. remove and promptly eat.

in the immortal words of master shake from aqua teen hunger force…cha cha cha cha delicious!


13 Responses to “brioche bread and butter pudding”

  1. 1 JJ June 15, 2010 at 4:09 am

    snow you’re an enigma!
    is this comfort fodder gone haute?
    have the demands of the populous (aka M.M) been met?
    i wish it was winter. i wish i was home. i wish i hadn’t eaten so many peanuts at 2am.

  2. 2 jo June 15, 2010 at 4:10 am


  3. 4 Berry June 15, 2010 at 12:03 pm

    Combining brioche and vanilla custard? Well. Suffice to say you’ve blown my mind yet again, dear chef. I, too, am prone to 2am peanut binges but next time perhaps I’ll make myself a ramekin of this instead.

  4. 5 jo June 15, 2010 at 12:31 pm

    there’s a few people in this world i’d like to ramekin.

  5. 6 Matthieu June 15, 2010 at 11:50 pm

    finally some innuendo,
    well done to whoever logged in as “jo”

    and its not my fault the custard is so yum, its all written here

  6. 7 Germima June 15, 2010 at 11:53 pm

    oooh, schleps, i just luuuuv the green plate! I want one. Maybe you can make toad-in-the-hole next as you seem to be taking this blog down the ol’country lane to a pub in devonshire for ‘alf a pint of best and some pork scratchings. bless.

  7. 8 schlepseleh June 15, 2010 at 11:58 pm

    germs – the plates all yours. it doesnt match my pud. and its not ol country, its contemporary retro chic. highly modern. you wouldnt understand. its haute cuisine for the masses. its gastro-pub. its the new world…stay with me here.

    • 9 Germima June 16, 2010 at 12:00 am

      its hardly the new world dearest, the toffs have been at it for years. its how the suntan started. however, its the ability to discern that seems lacking when it comes to tastes, wouldnt you agree?

  8. 10 schlepseleh June 16, 2010 at 12:05 am

    agree whole heartedly. id be lying if i said i understood what you say most of the time or if i were to suggest there was any semblance of coherence to your ramblings but there is a wisodm to the words you speak. its the differnce between vanilla essence and vanilla extract that divides the world.

  9. 12 pose June 16, 2010 at 6:17 pm

    i love butt and breader pudding i mean bread and butter pudding. but alas none at hand, still, i am also enjoying a pre-dinner smartie snack, these must be pretty haute cuisine themselves- i didn’t know smartie colours corresponded to distinct flavours?

  10. 13 Smoo June 16, 2010 at 7:49 pm

    Hope the Jo’s and JJ’s have sorted out their identity crisis and that the green plate dispute is similarly satisfactorily resolved. Keep the recipes and pictures coming – clearly people need some hearty fare to survive these trying times. How’s the sour dough warmer going? Now where did I put those ramekins all those years ago???

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