Brioche bread and butter pudding with blueberries
Background
Leftover brioche is perfect for bread and butter pudding, I actually think itβs better than bread because itβs 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 youβre enjoying your main course.
Ingredients
- 3 large Brioche rolls or 4 small
- Soft butter
- 150 ml singe cream
- 200 ml milk
- 3 Tbsp sugar
- 3 eggs
- 1 tsp Vanilla essence
- 1 Lemon, zested
- 125g Blueberries (can be frozen, but defrosted)
Instructions
- 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 180Β°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 itsβ ready to serve.
Categories
- Meal Type: - Bake - Dessert - Dinner - Leftovers - Puddings - Quick & Easy
- Cuisines: - British
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Sunday Lunch
- Ingredients: - Berries - Dairy
- Skill Levels: - Easy
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