Spiced Brioche Bread & Butter Pudding
This is a really flexible recipe and can work with whatever ingredients you have left in the fridge and cupboards!
Knob of butter
175g Demerara sugar
1 tsp Pumpkin Spice
1 tsp Festive Edition
Brioche (enough for 4 layers)
Custard, cream or ice-cream
Oven on at 160C
Get a big oven dish and grease with butter. Weigh out 175g Demerara sugar, 100g raisins and 1 teaspoon of Pumpkin Spice and 1 teaspoon of the Festive Edition. You can easily add or remove the sugar and raisins as the recipe doesn't depend on them.
Put a layer of the brioche in the dish, scatter some raisin/sugar/spice mix. Add another layer of brioche then scatter again and build up the layers until used up. I did 4 brioche layers.
What you do need to get right is the liquid, The ratio is 1 beaten egg to 300ml of milk. Make sure that the brioche is just covered with liquid. For this recipe, 3 eggs and 900ml milk was used.
Cover with foil and bake for 40mins, Then take the foil off and bake for another 20mins. You want the egg to be just set when cooked.
Serve with custard, cream or ice-cream. Whatever takes your fancy!