Brioche Pudding

brioche-roll-pudding
Serves 6
Prep Time 20 mins
Cooking Time 40 mins
Ingredients

  • 7/8 Brioche rolls
  • 300ml Semi skimmed milk
  • 300ml Low fat Crème Fraiche or double cream, your choice
  • 3 Large free range eggs
  • 60g Light brown sugar
  • 75g Ready to eat dried Apricots, roughly chopped
  • 120g Sultanas
  • Zest of a lemon
  • Low fat spread or butter (see Cook’s tips 1.)

brioche-roll-pudding-raw
Method

  • 1.Cut the brioche rolls in half widthways and slice each half into three
  • 2.Butter each slice and lay in the dish to cover the bottom
  • 3.Sprinkle on 1/3rd of the sultanas and apricots
  • Repeat steps 1. 2. and 3.
  • Whisk the eggs and set aside
  • Pour the milk and crème fraiche/double cream and sugar into a large bowl and whisk until thoroughly combined
  • Whisk the eggs and lemon zest into the milk mixture
  • Pour the mixture over the brioche slices
  • Grate fresh nutmeg over the top and leave for 30 minutes to allow the mixture to soak into the brioche slices
  • Bake in a preheated oven 170°C/325°F/Gas mark 3 for 40 minutes (see Cook’s tips)
  • Serve warm

brioche-roll-pudding-1
Cook's tips

  • I used Lurpak Light for the butter spread and literally just scraped it over the brioche slices
  • I used a fan oven at 170°C

Equipment

  • 3 pint/1.7 litre Ovenproof dish
  • Large mixing bowl
  • Electric whisk

Shopping List

  • 7/8 Brioche rolls
  • 300ml Semi skimmed milk
  • 300ml Low fat Crème Fraiche or double cream
  • 3 Large free range eggs
  • 60g Light brown sugar
  • 75g Ready to eat dried Apricots
  • 120g Sultanas
  • Lemon
  • Low fat spread or butter
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