Chocolate, Baileys, Brioche Bread and butter pudding


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

You can now enjoy the best Bread and Butter Pudding you'll ever eat

Jon