DIRECTIONS Grease 6 individual dishes, 1 cup each In a saucepan, combine the milk, cream, vanilla essence, and 3 tbsp of sugar Heat until the sugar dissolves Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip) While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with a little butter 4 If you feel like splashing out, this can also be made with brioche or croissants instead of plain bread for a super rich, buttery dessert Chocolate and Orange Bread and Butter Pudding Prep time mins – Rest time 10 mins – Cooking time – 45 mins 1 large loaf thinly sliced white bread – crusts removed
Raspberry Brioche Bread Pudding Fork Knife Swoon
