#BEDM Brioche and Marmalade Pudding

 

With 3 stale brioche rolls a disinclination to throw food away and an already hot oven, I decided to throw together my own version of bread and butter pudding Angie style!

The Ingredients

3 Stale Brioche Buns

Marmalade

A Scant Handful of Flaked Almonds

A Larger Handful of Sultanas

A Liberal Sprinkling of Apricot brandy or any other suitable tipple you have laying around

2 Eggs

1 1/2 tbsp Caster Sugar

300 ml Milk

The Method

Slice the brioche roughly and daub clumsily with marmalade

Place in an oven proof dish ensuring the slices are overlapping

Sprinkle the brioche with almonds and sultanas

Douse in Apricot brandy or alternative

Make the custard by beating eggs and sugar together

Heat the milk to almost boiling point and then add to the egg and sugar mix combining briskly to make a thin custard

Return the custard to the pan and heat until it just begins to thicken but not scramble.

Poor the custard over the layered marmaladey brioche ensuring the edges of the brioche are poking out for maximum golden crunchiness.

Some fridge cold double cream would go beautifully with this, unfortunately I didn’t have any!