Brioche and Butter Pudding1. First of all, split the Brioche Rolls in half and butter them lightly. Next, use a little butter to grease a 1.5 litre baking dish. Put the Brioche into the dish and scatter the fruit on top.
2. Beat together the eggs, milk, crème fraiche, sugar and vanilla extract. Allow a few minutes for the sugar to dissolve, then strain the mixture into the dish through a sieve, over the Brioche. Cover the dish with cling film and allow stand for at least 30 minutes. If you want to cook the pudding later, refrigerate until required.
3. Preheat the oven to 180°C.
4. Remove the cling film from the pudding, then bake for 25-30 minutes until set and golden brown. Cool for a few minutes. Sprinkle with a little extra caster sugar and serve with crème fraiche. Cook’s tip: You can serve this pudding cold too - so you don’t have to eat it all at once!
- 30 minutes
- 4 people
4 Brioche Pasquier Brioche Rolls
Butter, for spreading
150g mixed summer berries (strawberries, blueberries and raspberries)
500ml semi-skimmed milk
150g crème fraiche, plus extra for serving
40g caster sugar, plus a little extra for sprinkling
1tsp vanilla extract