Brioche and Brown Butter Pudding
Per serving
Bake this sticky, hearty bread‑and‑butter pudding using leftover brioche rolls. It's a great way to prevent food waste while enjoying a comforting dessert.
Ingredients
6 serv.Step-by-step instructions
- 1
Place the raisins in a bowl, cover them with rum and let them macerate for 30 minutes. Meanwhile, melt the butter in a small saucepan, heating it until it melts. Continue cooking until the butter turns a nutty‑brown colour, then remove from the heat and pour a little brown butter into the bottom of six heat‑proof mini pudding molds, swirling it around the sides. Cut the brioche into thirds, then make a slit on the side of each piece (if not already cut) and place a few raisins into the slits. Place three pieces of brioche, cut side down, into each mold and pour the remaining butter over the top and around the sides.
- 2
Pre‑heat the oven to 160 °C/140 °C fan/gas 3. Bring the milk, cream and vanilla almost to a boil. In a separate bowl whisk the eggs with the sugar, then slowly whisk the hot milk mixture into the eggs until you have a smooth, pourable custard. Distribute most of it into the molds – do this slowly so the brioche soaks up the liquid. When the molds are almost full, transfer them to a baking tray and pour enough boiling water to reach halfway up the sides of the molds. Add the remaining custard to the molds, place the tray in the oven and bake for 45 minutes. Remove from the oven and let cool for 5 minutes.
- 3
For the sauce, sprinkle sugar into the bottom of a skillet and heat, tilting the pan, until the sugar begins to melt and caramelise. When the caramel turns golden, carefully add the cream and rum with a pinch of salt and melt everything together. Invert the puddings and drizzle each with a little sauce. Serve with extra cream if desired.
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