This recipe is a Raymon Blanc recipe for Bread and Butter Pudding. It turns out a delicious winter pudding.
380ml Double cream
1/2 tsp Best vanilla extract
4 Medium eggs, organic/free range seperated
2 Egg yolks
180g Caster sugar
1 pinch Sea salt
30g Unsalted butter, diced plus extra to grease
80g Sultanas, soaked for 30 in tea
200g Le Panier brioche, sliced 1/2 cm thick slices (*2)
10g Icing sugar for dusting
To Make the Custard:
In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute. In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.
To bake the Pudding:
Preheat the oven to 170°C/Gas 3. Top up the dish with the remaining custard (*3) and dot the butter on top the pudding. Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set
Preheat the grill to high. Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze. Add a final sprinkling of icing sugar before serving.
Serve also with some feshly made custard or icecream.