A delectable bread and butter pudding made with buttery brioche, chocolate spread and marmalade; this delicious pudding can be prepared beforehand and then just popped in the oven whilst you are eating the main course. It reheats well in the microwave and is wonderful when served with fresh pouring cream.
6 small brioche buns (or 8 to 10 slices of brioche bread)
softened butter to spread
6 teaspoons marmalade (I used Mackays Champagne Marmalade)
6 teaspoons chocolate spread (I used home made chocolate orange curd)
3 large eggs, beaten
50g caster sugar
450mls full cream milk
extra sugar for sprinkling
cocoa or grated chocolate for garnish
A delectable bread and butter pudding made with buttery brioche, chocolate spread and marmalade; this delicious pudding can be prepared beforehand and then just popped in the oven whilst you are eating the main course. It reheats well in the microwave and is wonderful when served with fresh pouring cream. I used Mackays Champagne Marmalade in this pudding for an extra special taste, as well as my own home-made Chocolate Clementine Curd.
Pre-heat oven to 180C/350F/Gas 4 and butter a glass baking dish.
Cut the brioche buns in half and spread with butter. Then add the chocolate spread on on half of buttered bun and the marmalade on the other half. sandwich them together and arrange in the buttered baking dish.
Whisk the sugar into the beaten eggs and then add the milk. Whisk again and then pour the custard over the brioche buns, pushing the buns down with the back of a spoon so the liquid covers most of them.
Leave to soak for up to 1 hour and then bake for 25 to 30 minutes in a pre-heated oven or until the pudding has puffed up and the egg custard mixture has set.
Sprinkle with sugar and cocoa or grated chocolate to serve. Serve with pouring cream.
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