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Brioche Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A new twist on bread and butter pudding, so delicious!

A new twist on bread and butter pudding, so delicious!

Ingredients

Serves: 6

Metric Cups
  • 4 brioche (rolls sliced)
  • 85 grams raisins
  • 3 eggs
  • 3 egg yolks
  • 290 millilitres milk
  • 100 millilitres double cream
  • 1 vanilla pod (seeds)
  • 2 teaspoons cornflour
  • icing sugar (to dust)
  • 4 brioche (rolls sliced)
  • 3 ounces raisins
  • 3 eggs
  • 3 egg yolks
  • 10 fluid ounce milk
  • 4 fluid ounce heavy cream
  • 1 vanilla bean (seeds)
  • 2 teaspoons cornstarch
  • confectioners' sugar (to dust)

Method

Brioche Pudding is a community recipe submitted by joloaded and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Turn on oven to 200dgrees/400F/Gas mark 6. Place sliced brioche rolls into a gratin oven proof dish and top with raisins. Beat the whole eggs and the egg yolks together in a bowl.
  • Heat the milk and the double cream with the vanilla seeds in a small pan, over a moderate heat.
  • When almost boiling pour over the beaten eggs and stir well(be careful not to scramble the eggs!!!). Return to the heat and add the cornflour, continue to heat for 3 mins till thickened.
  • Pour custard over the brioche and transfer dish to oven for 8 mins or till cooked. Dust with icing sugar and serve!
  • Turn on oven to 200dgrees/400F/Gas mark 6. Place sliced brioche rolls into a gratin oven proof dish and top with raisins. Beat the whole eggs and the egg yolks together in a bowl.
  • Heat the milk and the heavy cream with the vanilla seeds in a small pan, over a moderate heat.
  • When almost boiling pour over the beaten eggs and stir well(be careful not to scramble the eggs!!!). Return to the heat and add the cornstarch, continue to heat for 3 mins till thickened.
  • Pour custard over the brioche and transfer dish to oven for 8 mins or till cooked. Dust with confectioners' sugar and serve!
  • Tell us what you think

    What 1 Other has said

    • Sorry to say this was a total disaster! Custard was too thick and tasted like egg. Think I will pass on this one.

      Posted by KarenGibson on 18th January 2015
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