Richard Bertinet’s Grand Marnier bread and butter pudding
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Easy - September 2021
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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
- Calories
- 766kcals
- Fat
- 24.75g (12.4g saturated)
- Protein
- 16.4g
- Carbohydrates
- 115.5g (88.8g sugars)
- Fibre
- 2.4g
- Salt
- 0.9g
delicious. tips
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.