The best pudding for easy Sundays, hay days and holidays. This simple Salted Caramel Bread and butter pudding is a fantastic twist on the classic and as Morello Life like – it is so simple. It is simple to make and simple to eat but still looks a treat. Simples.
What You Need
Brioche Bread and Butter Pudding
- Brioche Loaf
- Pecan nuts
- Salted Caramel Sauce ( see recipe here)
- 3 eggs
- 2 tsp of Vanilla Extract
- 600 ml of milk (semi-skimmed and full fat are both fine)
- 150ml of double cream
- Sprinkle of Demerara sugar
How to Make it
Heat the oven to 180 degrees.
Layer the Brioche loaf across the baking dish you are using, ideally 11-12 inches.
Dip the pecan nuts in the salted caramel sauce for extra crunch and then scatter them across the bread.
Dot or drizzle the brioche with the Salted Caramel Sauce (according to taste but maybe now is not the time for less is more; more is more)
Mix the eggs, vanilla and milk to make the custard and pour gently over the brioche pressing any exposed bread back into the grey mixture.
If you like a little crunch, then sprinkle brown sugar over the top.
Pop in the oven for apprize 30 minutes until the custard is set and the top is golden brown.
Serve warm (not hot) with an extra drizzle of Salted Caramel Sauce on top for Sugar heads and extra cream or ice cream for those who like to indulge.