I made this on Sunday for Father’s Day. I prepared it all in the morning then we went out for the afternoon (to a dog show, we’d entered Daddy and Kipper, they came 5th!), then I popped it in the oven after dinner (the pudding, not the dog!)
It’s a kind of posh bread and butter pudding.
Brioche (a loaf or rolls), sliced
1 Punnet of soft fruit ( I used raspberries, but blueberries or strawberries would work just as well, or even sliced peach)
2 Egg yolks
1 tbsp caster sugar
3 drops of vanilla extract or 1 vanilla pod
0.5 tsp ground cinnamon
(Optional: splash of Amaretto)
1 tbsp light brown or demerera sugar
1 small handful almond flakes
1 – Grease a baking dish
2 – Lay all of the brioche in the dish and poke the fruit in between and on top of the layers. If using, drizzle the Amaretto over the whole dish
3 – Now to make your custard.. Heat your milk in a pan until gently bubbling
4 – In a separate bowl whisk your egg yolks, vanilla, cinnamon and caster sugar
5 – Slowly our your hot milk into the egg mixture, whisking constantly. You need to be slow so that the eggs don’t cook too fast and split your custard.
6 – Return to the heat and whisk until slightly thickened.
7 – Pour over the brioche and fruit and put in the fridge for at least 30 minutes - I left mine for about 5 hours, overnight would be fine (you could do this the night before and have it for breakfast).
8 – Preheat the oven to 200C
9 – Sprinkle the top of the dish with the brown sugar and almonds and bake for 25 minutes.
10 – Serve with cream or ice cream.