This bread and butter pudding recipe is a favourite of actress Meera Syal. She says it's real comfort food, and a good dessert to rustle up if you’ve got guests coming over.
Ingredients
- 60g softened butter
- 320g sliced chocolate brioche
- 60g green sultanas (from Asian food shops)
- 2 tsp ground cinnamon
- 500ml whole milk
- 100ml double cream
- 2 large free-range eggs
- 1 large free-range yolk
- 75g caster sugar
- 4 powdered cardamom seeds
- 1 tbsp golden syrup over the surface
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4 and grease a 2-litre ovenproof dish with butter. Spread softened butter (60g in total) on one side of each slice of 320g sliced chocolate brioche. Arrange in the dish butter-side up until you have the base layer, then sprinkle over 60g green sultanas (from Asian food shops) and 2 tsp ground cinnamon. Repeat the layers until the brioche runs out.
- 2. Gently warm 500ml whole milk and 100ml double cream in a pan over a low heat, but don’t let it boil. Crack 2 large free-range eggs and 1 large free-range yolk into a bowl, add 75g caster sugar and 4 powdered cardamom seeds. Lightly whisk until pale. Add the warm milk to the egg mixture and stir well, then strain the custard into a bowl. Pour the custard over the brioche and set aside for 30 minutes.
- 3. Place the dish into the oven and bake for 20 minutes, then remove and drizzle 1 tbsp golden syrup over the surface. Return to the oven for 5 minutes until the custard has set and the top is golden-brown. Serve warm.
Nutritional info
Per serving: 495kcals, 28.1g fat (16g saturated), 11.3g protein, 49.4g carbs, 30.5g sugar, 1g salt
Chef's tip
The brioche makes this recipe really light; it’s more like a mousse than a slab of heavy bread pudding. Add a layer of tinned sliced mango
on the base for a fruity change.