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My typecast bioche bread and butter pudding

November 15, 2009

bandb     As this is always a hit with whomever I make it for, I call it typecast because that’s all they bloody want. There’s been a few occasions where people have not accepted my offer to make something different such as a cheesecake. They only want the b&b pudding.
    My recipe has been adapted from Delia’s, BBC food website and I think I picked up some hints from watching Come Dine With Me. Usually I pick up not what to do, so this was an exception. For people watching what they eat, then you won’t find much nutritional value in this recipe…

200g raisons soaked in 200ml cognac
9 yolks
374g brown sugar
4 whole eggs
800ml whole milk heated. There is no point with half fat milk – you’re only kidding yourself
1 vanilla pod (or vanilla essence if you can’t be bothered faffing around with the pod)
8 slices estimate, or enough brioche to fit into your baking dish
apricot jam

  • Pour 40ml cognac into a glass and sip whilst making this recipe.
  • Bring the raisons in the cognac to the boil, then drain off the cognac and put to one side. Trying not to drink that also.
  • Mix the egg yolks and sugar by beating gently over a bain-marie.
  • Add the whole eggs, milk and vanilla to the egg mix.
  • Slice and toast the brioche. Butter each slice, and put a generous amount of apricot jam on each.
  • Layer the brioche slices in a baking dish, and sprinkle the raisons over.
  • Keep layering the brioche until you can fit no more, then pour the egg mix over.
  • If you havne’t drunk the left over cognac that had been drained from the raisons, then pour that on top too if you wish.
  • Try to submerge all the slices of brioche so they all soak up the egg mix.
  • Place in an oven for 35-40 mins on 160 C.
  • Don’t bother about saving calories at this stage by serving with berries. Serve with clotted cream or ice cream.
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