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Bread & butter pudding toast served with creme fraiche

Bread & butter pudding toast

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Turn a classic comfort food pudding into a modern sharing dessert with Tommy Banks' take on bread and butter pudding. Serve with whipped crème fraîche

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal943
fat63g
saturates38g
carbs75g
sugars42g
fibre1g
protein15g
salt1.1g
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Ingredients

Method

  • STEP 1

    Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.

  • STEP 2

    Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don’t have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.

  • STEP 3

    Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks – initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.

Goes well with

Recipe from Good Food magazine, May 2019

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Rating: 5 out of 5.2 ratings
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