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
1 vanilla pod split and scraped
1 brioche loaf (small)
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!