Pain d’épice and brioche pudding

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven

Ingredients

  • 400 g brioche
  • 200 g pain d’épice (French mixed spice bread)
  • 4 eggs
  • 125 g sugar
  • 100 ml rum
  • 500 ml milk
  • 50 g raisins

1 casserole dish

1 chopping board

1 whisk

Method

Preheat the oven to 180°C.

Cut the brioche and pain d’épice into small cubes.

Whisk the eggs with the sugar, then add the rum and milk.

Add the cubes of brioche and pain d’épice, making sure they are well soaked, then add the raisins.

Pour into a casserole dish and bake for 40 minutes.