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Brioche & brown butter pudding

 


Method 1

Ingredients

45g sultanas

2 tbsp dark rum

75g unsalted butter

6 brioche

hot dog or finger rolls

200ml milk

200ml double cream

½ tsp vanilla extract

3 eggs

4 tbsp golden caster sugar

For the sauce

3 tbsp golden caster sugar

6 tbsp double cream

plus extra to serve (optional)

2 tbsp dark rum

step 1

Put the sultanas in a bowl, pour over the rum and leave to soak for 30 mins. Meanwhile, put the butter in a small pan and heat until melted. Continue to cook until the butter starts to turn a nutty brown colour, then remove from the heat and pour a little of the brown butter into the bases of six ovenproof mini pudding basins, swirling it around the sides. Cut the brioche rolls into thirds, then cut a slit in the side of each (if not already split) and stuff a few sultanas into the slits. Put three brioche pieces, cut-side down, into each basin and pour the rest of the butter over and around the sides.

step 2

Heat the oven to 160C/140C fan/gas 3. Bring the milk, cream and vanilla almost to the boil. Whisk the eggs with the sugar in a separate bowl, then slowly whisk the hot milk mixture into the eggs until you have a smooth, thin custard. Divide most of it between the basins – do this slowly so the brioche can soak it up. When the basins are almost full, transfer to a roasting tin and fill it with enough boiling water to come halfway up the sides. Top up the basins with the remaining custard, put the tin in the oven and bake for 45 mins. Remove from the oven and leave to cool for 5 mins.

step 3

To make the sauce, sprinkle the sugar over the base of a pan and heat, tilting the pan, until the sugar starts to melt and caramelise. Once the caramel is golden, carefully add the cream and rum with a pinch of salt and melt everything together. Turn out the puddings and pour a little of the sauce over each. Serve with extra cream, if you like.

Method 2

🥐 Brioche & Brown Butter Pudding

Ingredients:

6–8 slices brioche (about 250–300g), slightly stale or lightly toasted

75g (5 tbsp) unsalted butter (for browning)

3 large eggs

300ml (1¼ cups) whole milk

200ml (¾ cup + 1 tbsp) double cream (heavy cream)

100g (½ cup) caster sugar (or granulated)

1 tsp vanilla extract

Zest of 1 lemon or orange (optional but delicious)

1 tbsp demerara sugar (for sprinkling)

Handful of raisins, sultanas, or dark chocolate chips (optional)

🍽️ Instructions:

Prep the brioche:

Slice the brioche into triangles or squares.

Lightly toast if very fresh to help absorb custard better.

Make the brown butter:

In a small saucepan, melt the butter over medium heat.

Let it foam and cook until it turns golden brown and smells nutty (2–4 mins).

Remove from heat immediately and let cool slightly.

Layer the pudding:

Butter a baking dish (about 20x20cm or similar).

Layer the brioche slices in the dish, overlapping slightly.

Drizzle the brown butter evenly over the brioche.

Sprinkle raisins or chocolate chips in between layers if using.

Make the custard:

In a bowl, whisk together eggs, milk, cream, sugar, vanilla, and zest (if using).

Pour the custard over the brioche slices, pressing down gently to help it soak.

Let it sit for 15–20 minutes (or up to an hour in the fridge) to absorb.

Bake:

Preheat oven to 170°C (340°F).

Sprinkle the top with demerara sugar for crunch.

Bake for 30–40 minutes, or until golden and custard is just set.

Serve:

Best served warm with cream, custard, or ice cream.



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