Richard Bertinet’s Grand Marnier bread and butter pudding
- September 2021
- Serves 6
- Hands-on time 30 min, plus soaking time
Richard Bertinet’s ultimate bread and butter pudding recipe features crème anglaise and brioche, soaked in Grand Marnier then flambéed.
Practise your bread baking skills with Richard’s mini baguettes recipe.
Want to learn more about bread making? Richard Bertinet’s Baking Bread BBC Maestro course is available from 1 September 2021. All online courses cost £80 each. Find out more here
- Vegetarian recipes
- 24.75g (12.4g saturated)
- 115.5g (88.8g sugars)
- 200g sultanas
- 300ml Grand Marnier (or see Richard’s pudding tips)
- 1 good quality brioche loaf, cut into 1cm slices.
- 340g jar quality marmalade
- Icing sugar to dust
For the crème anglaise
- 1 litre whole milk
- 1 vanilla pod, split in half with a sharp knife and seeds scraped out (keep the pod)
- 10 free-range eggs yolks (keep the egg whites )
- 150g caster sugar
- Semolina flour for dusting
You’ll also need
- Large casserole
- Fine sieve set over a jug or bowl
- Put the sultanas in a small bowl and pour over the Grand Marnier, then set aside to infuse while you get on with the recipe.
- For the crème anglaise, put the milk, vanilla pod and seeds in a large pan and bring to a simmer (don’t let it boil). Combine the egg yolks and caster sugar in a bowl and, using a balloon whisk, whisk until light, pale and moussey – about 3 minutes. Slowly pour the milk into the egg mixture, whisking until combined (see Richard’s tips).
- Return the crème anglaise to the pan and warm over a lowmedium heat. Stir continuously with a wooden spoon in a figure of 8 until the mixture is thick enough for the ‘spoon test’ (see Richard’s tips). Immediately strain into a clean bowl and stir for a few minutes.
- Heat the oven to 180°C fan/gas 6. Spread the sliced brioche with marmalade, then halve diagonally into triangles. Strain the sultanas, reserving the Grand Marnier. Arrange the brioche (points up) and sultanas in the prepared dish, making sure there are no gaps between the slices.
- Slowly pour the crème anglaise over the brioche, allowing time for it to absorb the liquid. You should have about 300ml crème anglaise left over. Set this aside. Put the dish on an oven tray and cook in the lower third of the oven until golden and the custard is set – 20-30 minutes.
- When ready to serve, warm the reserved Grand Marnier in a small pan. Remove from the heat and carefully set alight with a match. Pour the flaming alcohol over the pudding. Once the flames are out, sift over a little icing sugar. Serve with the leftover crème anglaise.
Richard’s pudding tips: You can use rum instead of Grand Marnier. Or, for a non-alcoholic alternative, soak the dried fruit in pineapple juice or black tea and skip the flambé.
When adding the milk mixture to the egg yolk/sugar mixture, it’s important to do it slowly at first. This step – tempering – slowly warms the mixture and stops it curdling.
To prevent the crème anglaise from curdling as it cooks, keep it over a low heat – and stir continuously with a wooden spoon. When you see the first wisp of steam, it’s close to being ready. For the ‘spoon test’, lift out the spoon and use your finger to draw a line down the back of it. If the line stays clean, the crème anglaise is done.
Make the crème anglaise a day ahead, cover and chill. Soak the sultanas a day ahead. Continue from step 4, adding a few minutes’ cooking.
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