Saturday, 16 January 2016

Individual Bread and Butter Pudding

I had a craving for a proper old fashioned pud the other day and this really fit the bill with some lovely custard.  Yum!

Brioche bread and butter pudding

Individual Bread and Butter Pudding - Serves 1, (easily doubled, just use two dishes)


1 mini brioche
1 tbsp mixed dried fruit soaked in 2 tsp sherry (I used Pedro Ximenez)
1 egg yolk
3 tbsp milk
A few drops vanilla extract
A few gratings of nutmeg
1 tbsp butter (you probably won't use all of it)


Preheat the oven to 200oC, 400F, Gas Mark 6.

Melt the butter in a microwave and then brush the inside of a small baking dish or ramekin.

Cut the brioche roll into slices and brush with butter.

Whisk the egg yolk, milk, vanilla and nutmeg together.

Layer up the buttered brioche into the dish with the fruit (and any remaining sherry) then pour over the egg mixture.  Press down the brioche into the mix.

This recipe contains no added sugar apart from what is present in the brioche and sherry, if you like it a little sweeter you could sprinkle with a little demerara sugar before baking.

Sherry bread and butter pudding

Bake for approx 20 minutes or until set and browned on top.  Leave to cool slightly before dusting with icing sugar (if liked) and serving with custard, cream or ice cream.

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