Now generally as a rule I'm not a pudding or dessert kinda guy, hence the tendency for my recipes to be mainly seafood!!
But my philosophy is, " if you're gonna have one, have a goodun" so this recipe I'm going to share with you guys is definitely a goodun! It's my version of the classic bread and butter pudding, but bares absolutely no resemblance to those, stodgy, no flavour, over cooked, ridiculous offerings you see on offer in places,
My recipe is a total dieters nightmare! But I reckon that all things in moderation, there are a few differences to the usual pudding, but I've only added them to enhance this fantastic pudding
Firstly I use Brioche, a great sweet bread, not dense which allows the custard to soak in, I use white chocolate, you don't have to, I like to add it as a over the top decadent extra! I'm never far away from alcohol when cooking and this recipe gets a good old glug of Baileys liquor!! Well why not? Rather than tipping cold milk and egg mixture over the bread, I make a warm custard which I find soaks into my brioche better, You'll also notice I don't use dried fruit, but by all means add a sprinkle between the layers
You have been warned! Once you've made and tasted this! You'll never make it any other way again
THIS RECIPE WILL SERVE 6-8 PEOPLE
SHOPPING LIST
12-14 slices of brioche (buy it! I'm not going to tell anyone)
100g of soft unsalted butter
10 large egg yolks
200g of caster sugar
2 vanilla pods or a splash of vanilla essence
400ml double cream
400ml of full fat milk
100g of white chocolate broken into pieces
100ml Baileys liquor
A good sprinkling of caster sugar to finish
METHOD
Firstly grease a rectangular pudding basin or similar
Butter the brioche carefully, and cut into triangles
Whisk together the egg yolks and sugar
Add the vanilla seeds or essence
Place the milk and cream into a pan and bring to a simmer
Pour over egg mixture and whisk in the chocolate
This is now the custard
Now arrange the brioche in the dish, overlapping the layers
Whisk in the baileys into the custard
Pour over the brioche
Allow to stand so the custard soaks in
Preheat your oven to 180c
Place your basin in a roasting tray and fill 3/4 with warm water
Cover the basin with foil
Cook for 25-30 minutes
The pudding should look like set custard and not to firm
To serve, sprinkle some caster sugar evenly over the top and glaze under a hot grill