Indian bread and butter pudding

Indian bread and butter pudding
  • Serves icon Serves 6
  • Time icon 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

Nutrition: per serving

Calories
495kcals
Fat
28.1g (16g saturated)
Protein
11.3g
Carbohydrates
49.4g (30.5g sugar)
Salt
1g
Calories
495kcals
Fat
28.1g (16g saturated)
Protein
11.3g
Carbohydrates
49.4g (30.5g sugar)
Salt
1g

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.

delicious. tips

  1. 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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