Orange Scented Brioche Pudding
by Nigella. Featured in FEASTIntroduction
This is really an old-fashioned bread and butter pudding with a fragrant flourish. You can get ready-sliced long brioche loaves, which makes life simpler, but if you need to get out a bread knife yourself, just try to slice thinly.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
This is really an old-fashioned bread and butter pudding with a fragrant flourish. You can get ready-sliced long brioche loaves, which makes life simpler, but if you need to get out a bread knife yourself, just try to slice thinly.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8 servings
- butter (for greasing)
- 75 grams golden sultanas
- 3 tablespoons grand marnier
- 16 slices slightly stale brioche
- 8 teaspoons fine cut or shredless orange marmalade
- 2 tablespoons caster sugar
- 2 large eggs
- 3 large egg yolks
- 500 millilitres double cream
- 250 millilitres milk
- 2 teaspoons demerara sugar
- butter (for greasing)
- ½ cup golden raisins
- 3 tablespoons grand marnier
- 16 slices slightly stale brioche
- 8 teaspoons fine cut or shredless orange marmalade
- 2 tablespoons superfine sugar
- 2 large eggs
- 3 large egg yolks
- 2 cups heavy cream
- 1 cup milk
- 2 teaspoons turbinado sugar
Method
- Preheat the oven to gas mark 3/170°C/150°C Fan/325ºF. Butter a 2 litre / 8 cup pudding dish.
- Put the sultanas and Grand Marnier into a small saucepan, bring to the boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the orange-scented liquor.
- Make marmalade sandwiches with the brioche slices, using about a teaspoon in each. Because brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy. Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish. You will probably have two sandwiches left after the dish is full from oval-tip to oval-tip, so squish these two in, one either side of the line of sandwiches. Sprinkle over the sultanas along with any remaining liquor in the pan.
- In a bowl whisk together the sugar, whole eggs, yolks, cream and milk. Pour over the brioche sandwiches and leave to stand for 15 minutes.
- Before the pudding goes in the oven, sprinkle over the Demerara sugar, then bake for 45 minutes, by which time the rich custard should be at the very point of setting.
- Preheat the oven to gas mark 3/170°C/150°C Fan/325ºF. Butter a 2 litre / 8 cup pudding dish.
- Put the sultanas and Grand Marnier into a small saucepan, bring to the boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the orange-scented liquor.
- Make marmalade sandwiches with the brioche slices, using about a teaspoon in each. Because brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy. Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish. You will probably have two sandwiches left after the dish is full from oval-tip to oval-tip, so squish these two in, one either side of the line of sandwiches. Sprinkle over the sultanas along with any remaining liquor in the pan.
- In a bowl whisk together the sugar, whole eggs, yolks, cream and milk. Pour over the brioche sandwiches and leave to stand for 15 minutes.
- Before the pudding goes in the oven, sprinkle over the turbinado sugar, then bake for 45 minutes, by which time the rich custard should be at the very point of setting.
Additional Information
I use Tiptree "crystal" orange marmalade for this, but any good unchunky marmalade would do. I think this is better warm rather than hot straight from the oven.
MAKE AHEAD / STORE:
The pudding can be assembled a day ahead and stored, covered, in the fridge until ready to bake. Bake following the recipe instructions, adding an extra 10 minutes to the baking time and making sure that the centre is piping hot before serving. Leftovers should be covered and refrigerated as soon as possible and within 2 hours of cooking. Will keep in the fridge for up to 3 days. Eat cold.
I use Tiptree "crystal" orange marmalade for this, but any good unchunky marmalade would do. I think this is better warm rather than hot straight from the oven.
MAKE AHEAD / STORE:
The pudding can be assembled a day ahead and stored, covered, in the fridge until ready to bake. Bake following the recipe instructions, adding an extra 10 minutes to the baking time and making sure that the centre is piping hot before serving. Leftovers should be covered and refrigerated as soon as possible and within 2 hours of cooking. Will keep in the fridge for up to 3 days. Eat cold.
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Show more commentsI’ve made this with brioche fruit loaf and didn’t add the sultanas (only because I couldn’t find them) and it was delicious!
I loved this. In fact the leftovers made a great breakfast!
Fantastic recipe, one of my dinner guests said she didn't like bread pudding but then had seconds. The leftovers were yummy the next day for picnic lunch sweets.
I have made this and believe me it is lovely, in fact the whole family loved it, the subtle orange flavour is beautiful...creamy bready custard...yum...I want some now.