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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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
  • 125 g Blueberries can be frozen, but defrosted

Method
 

  1. Put the milk, cream and sugar in a pan and heat gently until bubbles appear on the surface.
  2. In a large bowl, beat the eggs and vanilla until creamy.
  3. 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.
  4. Grease a baking dish with butter.
  5. Cut the brioche in half or quarters, then spread some butter on cut-side of each.
  6. Arrange theses in the baking dish, letting them overlap each other.
  7. Scatter the blueberries on top, then pour over the custard.
  8. Let it rest for 10 mins, while you preheat the oven to 180°C.
  9. You can sprinkle some sugar on top, if you want crunchy, caramelised crust.
  10. Bake in the middle of the oven for 35-40 minutes.
  11. When the top is golden and the custard has just set (it should be wobbly), then its’ ready to serve.