Advertisement
Brioche Bread & Butter Pudding
- Serves
6-8
- Difficulty
Medium
Published 2021
This may be in the leftover cake section, but to be honest we’ve been known to bake extra Raspberry Doughnut Brioche Buns just so we can make this pudding. It’s rich and comforting: a mix of puddingy soft bits and crispy edges dotted with the jam from the buns and fresh raspberries.
Ingredients
35 x 24 cm 8 400 ml
Method
Whisk the eggs, milk, cream, caster sugar, vanilla and cinnamon together. Cut each brioche into three vertically and line them up in rows in the pan: you want the slices to overlap a little so the surface isn’t too flat. Spr
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe