30g unsalted butter
3 small brioche rolls or 4 slices of brioche
250ml each double cream and milk
½tsp vanilla extract
3 large eggs
125g caster sugar
10g raisins, soaked in cold water overnight
icing sugar to serve
A tasty and easy recipe to get the term started! If you have any croissants or panettone left over from the holiday use them instead of the brioche when making this delicious pudding.
Rub a teaspoonful of the butter around the inside of a 1 litre ovenproof dish. Thickly slice the brioche and butter with the remaining butter. Halve or quarter the brioche slices and arrange the in the dish. Scatter over the raisins.
Place the cream, milk and vanilla in a non stick pan and bring to the boil, then set aside for 2-3min. Meanwhile in a bowl, whisk together the eggs and sugar until pale and thick. Pour the hot milk onto the egg mixture stirring well and then pour this over the brioche slices in the dish. Place the dish in a roasting tin, add enough boiling to come halfway up the side of the dish, this is called a bain marie, by cooking your bread and butter pudding this way it stops the custard from getting too hot and curdling.
Cook at 160°C for 45-50min or until the pudding has puffed up and is just set but still wobbles in the middle. Dust with a little icing sugar before serving.