Raspberry Brioche Pudding

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Another use up the leftovers I’d forgotten about recipe. The brioche was lurking in the dark depths of the bread bin, the jam was one of many opened over Christmas and the cream was a remnant from a pavlova. Together they made a harmonious cloud of sweet deliciousness, the perfect Sunday night pudding. You can adapt this to whatever you fancy or need to use up. Chocolate chip brioche rolls would work nicely, with cocoa powder in the custard to make a chocolate version. Or add some dried fruit. Or use up your panettone. Or whatever!

For 4-6 portions you need:

  • 8 slices of brioche
  • Raspberry jam
  • 250ml double cream
  • 125ml milk
  • 2 eggs
  • 1 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp demerara sugar
  1. Make jam sandwiches with the jam and brioche. Don’t butter the brioche as it’s already enriched and will go too greasy.
  2. Place the brioche sandwiches in an ovenproof dish.
  3. Mix together the cream, milk, eggs, caster sugar and vanilla. Pour over the brioche and leave to stand for 15 mins.
  4. Sprinkle the demerara sugar over the top and then bake in a bain marie for 30-45 mins at 170 degrees. The pudding should be crispy on top and puffed up. The custard should just set.

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