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Brioche Bread and Butter Pudding

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


  • 200g raisins soaked in 200ml of fine cognac

  • 9 yolks

  • 375g brown sugar

  • 4 whole eggs

  • 800ml of whole milk heated

  • 1 vanilla pod

  • 8 slices of Brioche (2 per person)

  • 50g butter per slice of bread

  • Apricot jam, 1 dessert spoon per person


  • 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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