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Brioche & brown butter pudding

Brioche & brown butter pudding served on a decorative plate

Brioche & brown butter pudding

Name: Brioche & brown butter pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 6
Ingredients: 45g sultanas; 2 tbsp dark rum; 75g unsalted butter; 6 brioche hot dog or finger rolls; 200ml milk; 200ml double cream; ½ tsp vanilla extract; 3 eggs; 4 tbsp golden caster sugar; 3 tbsp golden caster sugar; 6 tbsp double cream plus extra to serve (optional); 2 tbsp dark rum

Good Food team

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Makes 6

Easy

Prep: 20 mins

Cook: 1 hr

plus soaking

A star rating of 5 out of 5.5 ratingsRate

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Bake this sticky, moreish bread-and-butter pud using leftover brioche rolls. It's a great way to prevent extra food waste while indulging in a comforting dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

45g sultanas
2 tbsp dark rum
75g unsalted butter
6 brioche

hot dog or finger rolls
200ml milk
200ml double cream
½ tsp vanilla extract
3 eggs
4 tbsp golden caster sugar

For the sauce

3 tbsp golden caster sugar
6 tbsp double cream

plus extra to serve (optional)
2 tbsp dark rum

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Nutrition: Per serving

kcal807
fat52g
saturates31g
carbs65g
sugars37g
fibre2g
protein12g
salt0.8g

Method

step 1

Put the sultanas in a bowl, pour over the rum and leave to soak for 30 mins. Meanwhile, put the butter in a small pan and heat until melted. Continue to cook until the butter starts to turn a nutty brown colour, then remove from the heat and pour a little of the brown butter into the bases of six ovenproof mini pudding basins, swirling it around the sides. Cut the brioche rolls into thirds, then cut a slit in the side of each (if not already split) and stuff a few sultanas into the slits. Put three brioche pieces, cut-side down, into each basin and pour the rest of the butter over and around the sides.
step 2

Heat the oven to 160C/140C fan/gas 3. Bring the milk, cream and vanilla almost to the boil. Whisk the eggs with the sugar in a separate bowl, then slowly whisk the hot milk mixture into the eggs until you have a smooth, thin custard. Divide most of it between the basins – do this slowly so the brioche can soak it up. When the basins are almost full, transfer to a roasting tin and fill it with enough boiling water to come halfway up the sides. Top up the basins with the remaining custard, put the tin in the oven and bake for 45 mins. Remove from the oven and leave to cool for 5 mins.
step 3

To make the sauce, sprinkle the sugar over the base of a pan and heat, tilting the pan, until the sugar starts to melt and caramelise. Once the caramel is golden, carefully add the cream and rum with a pinch of salt and melt everything together. Turn out the puddings and pour a little of the sauce over each. Serve with extra cream, if you like.

Recipe from Good Food magazine, October 2019

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