Bread and Butter Pudding Toast
Per serving
Turn the classic comfort pudding into a modern shareable dessert using Tommie Bens' recipe. Serve with whipped crème fraîche.
Ingredients
4 serv.Step-by-step instructions
- 1
Use a bread knife to trim the crust and flatten the brioche. Slice the bread into 3 cm thick slices, then cut each slice into three rectangular strips. In a shallow bowl whisk together the eggs, milk and Irish cream liqueur. Place the brioche strips in the egg mixture and let sit for about 5 seconds on each side until they soak through but still hold their shape.
- 2
Heat a large skillet over medium heat, add the butter and heat until it sizzles. Add the brioche strips to the pan and slowly fry over medium‑high heat, turning so all sides become evenly golden‑brown. Remove the toasts from the pan, sprinkle with sugar, then transfer to a baking sheet or rack. Use a kitchen torch to caramelize the sugar on all sides, or if you don’t have a torch, sear each side for 1 minute until the sugar melts. Allow the brioche to cool and the sugary crust to set.
- 3
Transfer the crème fraîche to a bowl and whisk until it thickens and forms soft peaks – it will initially thin out, but keep whisking. Serve a large mound of toasts in the centre of the table with the crème fraîche for dipping or spreading.
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