This is one of those desserts that can be awful heavy and clunky and creamy – somehow with an Australian recipe (that has long since disappeared to my dismay, and remains only in my head) I have managed to perfect a lovely light B&B pudding – that could even rival Gordan Ramsey’s pain-au-chocolat-B&B-pudding (which btw is awfully delish!). Anyway, instead of a cake for his birthday my brother only wanted bread and butter pudding, in the middle of May too – weird eh? So here it is: Enjoy!
We made two to feed a party of 12 and there was none left over, so just work with what you have and how many you’re cooking for.
2 Bought Brioche loafs, cut into slices. (I bought them I know, bold but easier)
A handful of raisins, or sultanas (whichever you prefer)
Vanilla essence/paste, or seeds from a pod
teaspoon of cinnamon and a bit of nutmeg if you want to go wild
800ml of milk (650ml milk and 150ml double cream if you’re feeling naughty)
3 eggs and 3 extra egg yolks (keep the egg whites for a meringue)
Pop the milk (and cream if you want to use it) into a pot, with vanilla, cinnamon and nutmeg and heat, until hot but not boiling.
Meanwhile, slice the brioche and layer it into pyrex or baking dishes, throwing a load of raisins/sultanas among the slices as you go. [If you want to be really really naughty, forget the raisins and throw in some cadbury’s chocolate buttons or something equally nom].
In a separate bowl whisk up the 6 whole eggs with a whisk. Remove the spiced milk from the heat and add slowly to the eggs, whisking continuously to prevent them from scrambling. Pour the milky mixture into the bread, making sure to soak the brioche well and to have a good few cm or an inch of liquid at the bottom of the dish.
Sprinkle the top of the pudding with a cinnamon, cocoa, sugar mixture.
Place the bread and butter pudding into the oven, you can pop a tray with water in at the bottom of the oven, but it works well without too. When cooked for 10-15 minutes (possibly more depending on how many layers you got in your dish) in a preheated oven at 200 degrees celcius – the top of the pudding will be crispy and crunchy, the middle layer will be cooked, and the milk will have been soaked up by the bread and the raisins.
Serve with icecream if needed, cold the next morning if there’s any left, or as it is.