Brioche Pudding

• 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.)

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

• 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