Indian bread and butter pudding
- September 2010
- Serves 6
- Takes 15 minutes to make, 25 minutes to cook, plus soaking
This bread and butter pudding recipe layers slices of chocolate brioche with cardamom-scented custard and sweet raisins – a triumphant twist on a classic!
Think brioche bread and butter pudding sounds good? Wait until you try our croissant version…
- 28.1g (16g saturated)
- 49.4g (30.5g sugar)
- 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
- 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.
- 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.
- 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.
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.
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