Like a hug in a bowl, our B&B brioche pud recipe is comfort food worth sharing.
What you’ll need…
Don’t forget
Like a hug in a bowl, our B&B brioche pud recipe is comfort food worth sharing. Whether it’s your favourite way to round off Sunday lunch, or you simply have some delicious brioche loaf left over, you won’t regret the effort.
First, defrost your dough (either overnight in the fridge, or for 3-4 hours on the worktop), leaving your dough in the wrapper.
Unwrap your doughballs and mould them together into one ball, then flatten it out a little and sprinkle the sultanas/ raisins on top. Fold the dough over several times to distribute the fruit through the dough. Shape into a rectangle/ loaf shape, and place in a lined loaf tin or onto a baking tray and cover with a plastic bag or wrap with a cloth. It’ll now need to proof (double in size) which will take a few hours (the time will depend on the room temp, but it usually takes around 3-4 hours. If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.
Once the dough has doubled in size, it’s time to give it a little egg wash (milk also works well). Bake at 160 degrees in a Fan Oven (Electric 180 degrees) for 20-25 mins until golden brown. Set aside to cool.
Now it’s time to construct your pud! Slice the loaf into triangles (this helps you create all the pointy bits that go lovely and crispy in the oven). Melt the butter and brush over the brioche surfaces, then layer the pieces side by side in an oven proof dish. Sprinkle on some nutmeg and any extra sultanas (to taste). Mix the milk, caster sugar, vanilla, eggs and double cream in a jug, (or just use a tub of shop bought custard). Pour your custardy mix over your brioche (make sure you lift up a few pieces to get some custardy puddles underneath the slices). Sprinkle the light brown sugar on top and bake at 160 degrees (fan oven) / 180 Degrees (Electric) for 25-30 minutes or until golden brown on top, and super soft underneath. Serve with fresh grated nutmeg, a slosh of double cream and if you happen to have an orange to hand, a grating of zest gives a lovely zing!