🌦️ Brioche Bread And Butter Pudding

In a jug mix the milk, sugar and eggs (I beat with a fork to combine well). Gently pour the milk mixture into the dish. Press the bread down into the milk mixture and let sit for around 15 minutes. Bake in the oven around 40 minutes. Serve with cream and/or ice cream. Pre-heat your oven to 220 o C. Butter all but the crusts of the chocolate chip brioche load on both sides and cut into halves (eat the crusts while you make this!) Layer the slices of bread in an oven-proof dish. In a saucepan heat 3tbsp water with the dark brown sugar and bring to the boil. When the sugar has caramelised and thickened add the Instructions. Preheat oven to 350 degrees. In a large bowl, whisk the eggs, milk, cream, vanilla extract, spices and pumpkin purée. Set aside. Cut the stale bread into cubes, and spread in a layer in a greased 9x13 baking dish. Pour the pumpkin mixture over the bread cubes. Bake uncovered for 45 to 60 minutes. Preheat oven to 350 degrees F. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish. Sprinkle on your raisins and chocolate chips! In a jug, whisk together your eggs, cream, milk, and sugar! Pour over the bread evenly. If you have time, sit the pudding in your fridge for 20-30 minutes before baking to let it all soak in Preheat oven to 350°F. Remove plastic wrap and bake for 50-60 minutes until golden brown and set in the center. While the bread pudding is baking, make the caramel sauce by combining 1 cup sugar and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. 9 oz Brioche. Cut the butter into smaller pieces and spread it over the bread in the casserole. 3 oz Butter. Pour the mix of eggs and condensed milk that we did over the brioches in the casserole. Mix well all the ingredients until you see that the bread absorbed all the liquid. Bake for 25-30 minutes at 320°F (160°C). Lay the triangles, butter side up in the dish. Scatter the raisins between the slices. Pour the custard over the bread soaking every slice. Set it aside at room temperature to absorb for 30 minutes. Bake the pudding at 350°F (180°C) for 50 - 60 minutes or until the pudding has risen and is golden in color. To make the custard, bring the cream, milk and vanilla to a boil. In a separate bowl, whisk the egg yolks and 175g of sugar. Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick. Allow to cool slightly and pour the mixture over the bread and sultanas. Prep 20 min Cook 45 min Serves 8. For the cranberry sauce 200g fresh or frozen cranberries 65g caster sugar Juice of ½ orange. For the pudding 500ml milk 200ml double cream 3 large eggs 2 egg Pour the mixture over the bread cubes and cranberries. Allow to soak for about half an hour, then bake for 30 to 35 minutes or until the pudding is puffed and lightly golden colored. While the cranberry orange bread pudding is baking, make the orange sauce by melting the butter in a small pot, then add the brown sugar, orange juice (and cream Scrape in the vanilla seeds and add the bean. Bring to a simmer, then remove from the heat. Cover and let infuse for 10 minutes. Remove the bean. Whisk the eggs, egg yolks, and sugar together for 1 minute until frothy. Slowly whisk in the warm milk on low speed. To assemble the bread pudding, cut the brioche into approximately ¾-in. (1.5-cm .

brioche bread and butter pudding