Apple and Brioche Bread and Butter Pudding

October 4, 2010

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So lets sum up this week in a nutshell:

• The Captain made too much brioche. Not entirely the biggest dilemma in the world, mind you.

• The Captain moaned to me about leftover brioche that was going to go to waste unless I do something with it quicksmart. Hmph.

• Spring has disappeared faster than a keg at a frat party. Double hmph.

• Winter-type cravings for warm desserts have returned with a vengeance.

• Two birds have been killed with one stone on this one night with the baking of a Apple and Brioche Bread and Butter Pudding.

(This week has been so exciting that it’s killing me)

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Actually make that a bird massacre, because I also had an oversupply of apples and cartons of cream that I needed to get rid of. Normally I’d be freaked out by this classic British dessert because I hate soggy bread and my soul has been drained one too many times by bad puds. But things are different here. The method of toasting the bread into croutons is genius because it means less sogginess and gives this pudding an awesome crispy top. While the liberal sprinkling of demerara sugar provides an extra sweet crunch, as well as another delicious distraction from the thought of ‘soggy bread’.

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Obviously using a brioche in this pudding is so much more awesome than normal bread (buttery vs white – no competition!). But if you don’t have old brioche on hand then a spicy raisin loaf would be perfect. Either way, it must be stale. Fresh bread will only implode on itself in one mushy bread nightmare. Btw, if a white bread and butter pudding isn’t your thing, then perhaps a
chocolate alternative is up your alley?

Now if only I can figure out what to do with my massive stockpile of baby carrots… (and no, a carrot pudding isn’t a tempting option but thank you for your suggestion).

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Apple and Brioche Bread and Butter Pudding


Serves 4


Ingredients

Half a brioche loaf or slices of thick raisin bread
2 small Granny Smith apples, cored and thinly sliced (peeled if you like)
35g raisins or sultanas, soaked overnight in 20ml of Grand Marnier
4 eggs
350ml pouring cream
250ml milk
80g caster sugar
40ml Grand Marnier (can be replaced with brandy)
Demerara Sugar for dusting

Method

Preheat oven to 180°C. Trim the brioche/raisin loaf crusts and cut into 1.5 cm cubes. Place the brioche cubes in a single layer on a baking tray and bake for around 5-10 minutes, shaking tray occasionally, until toasted and golden. Remove from oven and set aside.

Reduce oven temperature to 160°C. Divide the brioche amongst 4 lightly greased oven-proof ramekins or small baking dishes. Wedge apple slices and scatter raisins in between the brioche cubes.

Whisk eggs, cream, milk, sugar and Grand Marnier in a bowl until combined and pour over brioche, leaving some mixture behind. Stand for 10-15 minutes while the brioche asorbs all that beautiful custard. Top up with remaining custard and scatter over the demerara sugar. Bake for around 15 minutes or until custard is firm and brioche is golden. Stand for 10 minutes before serving.


Print this recipe!


Recipe adapted from Gourmet Traveller with love.

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{ 23 comments… read them below or add one }

shweta j October 18, 2010 at 11:06

Hi,its an awesome recipe ! but just one tiny problem, will You please suggest me a substitute to eggs. Thanks a lot.

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emiglia October 17, 2010 at 12:07

Took me a second to put apple and bread pudding together… wow! What an awesome, creative idea! I bet the homemade brioche just put it over the edge…

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dining room table October 12, 2010 at 06:20

This is so yummy! I can't wait to make some for myself. The combination of the apples and butter is going to be delicious.

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Shannon@bakeandbloom October 12, 2010 at 05:50

I am forever throwing out (really good) bread & it has honestly never occoured to me to make a bread pudding! How dumb am I?

I have a recipe for a carrot & sultana cheesecake you might want?

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Pen October 10, 2010 at 09:56

I just discovered your blog and am feeling like a peeping tom – food porn to the max! Everything looks so, so delicious. As I'm on a health kick atm, and can only indulge once per week, I'll be lustily perving on your creations on my in-between days.

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thang @ noodlies October 9, 2010 at 06:31

delicious, and gorgeous pics, feel like I can reach out to get a piece!

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Sarah - For the Love of Food October 7, 2010 at 12:03

I too used to hate the idea of wet bread (still makes me shudder when I think about it) but a good bread and butter pudding turns the bread and cream into custard and is divine. This one looks so pretty and sounds lovely. What a great use of excess ingredients too.

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catty October 6, 2010 at 13:12

oh YUM that looks awesome. I loooove bread & butter pudding and have been told it's relatively easy to make although I've never taken the plunge. Thanks for the tip with brioche too, I can see it being infinitely more yummy! how "stale" is stale though? Like a few days old? WEEKS AND MOLDY OLD???? help!

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Kaitlin October 5, 2010 at 12:18

Please tell me that you also made French toast??? Nom :D

I bet the texture of the apples is awesome in the pudding. The crunch sounds perfect.

Oh, and I feel like I always have too many carrots. I am actually considering making ice cream out of them, myself….

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Thanh October 5, 2010 at 10:42

Brioche instead of bread sounds great. I used to think puddings were soggy too, but after eating some fantastic puddings in London, I know they can taste amazing.

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katie October 4, 2010 at 13:52

Oh yum that looks divine! Love the idea of making it with the sweet brioche against the tangy apples. Yummy

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berrytravels October 4, 2010 at 11:51

How pretty does your bread and butter pudding look! The one and only time I tried making bread and butter pudding it failed miserably….

Perhaps I should try again but using your recipe instead!

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Simon@theheartoffood October 4, 2010 at 07:57

Awesome pud!

Maybe carrot brownies or soup?

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@bellyrumbles October 4, 2010 at 07:42

Looks delicious and what a great use for Captain's leftover brioche. I want spring to work out it has actually arrived instead of teasing us, I am sick of doing the jumper dance.

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Steph October 4, 2010 at 07:37

Yumm! nothing wrong with too much brioche :D Though I thought you can freeze cooked brioche? Love the idea of toasting them into croutons, never got the appeal of soggy bread. This I get :)

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Cherine October 4, 2010 at 07:05

This is mouthwatering!

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bake in paris October 4, 2010 at 06:42

Wonderful shots, Karen! Love the photos and recipe… as usual :-)

And thanks for judging DMBLGIT and appreciating my photo…

Sawadee from Bangkok,
Kris

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the ninja October 4, 2010 at 06:22

proving once more than no-one can resist a good massacre

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Fiona October 4, 2010 at 04:26

grannysmiths are AWESOME. Crunch crunch.

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cheapglut October 4, 2010 at 02:08

Wow, this looks absolutely AMAZING!

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mlle délicieuse October 3, 2010 at 23:56

Carrot cake, carrot icing, carrot sauce…carrot jelly??

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Vanille October 3, 2010 at 21:12

This looks so delicious ! Just would love to have this for breakfast…

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chocolatesuze October 3, 2010 at 17:02

um. too much brioche? HI NEIGHBOUR!

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