Brioche bread and butter pudding with blueberries
Leftover brioche is perfect for bread and butter pudding, I actually think it’s better than bread because it’s already sweet and eggy. This brioche bread and butter pudding with blueberries is filling and yummy, perfect pudding at the end of a nice Sunday lunch. In fact, you can pop it in the oven while you’re enjoying your main course.
Ingredients
Method
- Put the milk, cream and sugar in a pan and heat gently until bubbles appear on the surface.
- In a large bowl, beat the eggs and vanilla until creamy.
- Pour the warm milk gradually over the egg mixture, while stirring constantly. When you get a smooth, thick cream add the lemon zest and set aside.
- Grease a baking dish with butter.
- Cut the brioche in half or quarters, then spread some butter on cut-side of each.
- Arrange theses in the baking dish, letting them overlap each other.
- Scatter the blueberries on top, then pour over the custard.
- Let it rest for 10 mins, while you preheat the oven to 180°C.
- You can sprinkle some sugar on top, if you want crunchy, caramelised crust.
- Bake in the middle of the oven for 35-40 minutes.
- When the top is golden and the custard has just set (it should be wobbly), then its’ ready to serve.