This recipe is a Raymon Blanc recipe for Bread and Butter Pudding. It turns out a delicious winter pudding.
iNGREDIENTS:
380ml Double cream
380ml Milk
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
Method:
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
To Serve:
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.
