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Jean-Christophe Novelli

Brioche Bread and Butter Pudding

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A friendly French takeover of a classic British pud - it's a taste revolution.

Serves 4

Ingredients

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Method

  1. Bring to the boil the raisins in the cognac.
  2. Drain off and reserve the cognac.
  3. Put the raisins to one side.
  4. Mix the egg yolks and sugar. Beat it gently over a bain marie.
  5. Add the whole eggs and milk and vanilla pod.
  6. Slice the brioche and fry in butter and apricot glaze.
  7. Layer the brioche, then raisins, then more brioche and raisins in a baking dish.
  8. Pour over the crème legere mixture.
  9. Place in the oven at 160°C for between 35-45mins.
  10. Remove from oven.
  11. Turn it out and serve with reduced apricot syrup drizzled around the plate.
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