I had some leftover Brioche Bread that was getting dry, and that was actually perfect for Pudding. I made Brioche Pudding for my family and it was delicious. I am now writing down how I made it. I added Stewed Apple, but it is optional. You can add Ripe Pear instead. This recipe is for 2 individual servings and it would be easy to multiply. You can make a large pudding using a pie dish, but individual servings can be cooked a lot quicker. Heat them in the microwave for a few minutes before baking, so that pudding can be baked even quicker.
2 Servings *I used 10cm ramekins (250ml capacity)
2 slices Brioche Bread *Today I used 1 and 2/3 slices
Butter for greasing ramekins *optional
1 tablespoon Sultanas OR Raisins
1/2 Apple *optional, Pear can be used
1/2 cup Milk
1/4 cup Cream *OR extra Milk
2 tablespoons Caster Sugar
1/4 teaspoon Vanilla Extract
- If you are going to add stewed Apple, cut into small pieces, place in a heat-proof bowl, add a little Sugar, cover and microwave for 1 minute.
- Butter inside the ramekins and thinly coat the bottom and sides. *Note: You can skip this process. The mixture will stick to the ramekins but you can scrape it as you eat.
- Preheat oven to 160 to 170℃.
- Cut OR tear Brioche Bread slices into small peaces and place in the each ramekin. Add some Sultanas (OR Raisins) and stewed Apple pieces.
- Place Milk, Cream, Egg, Caster Sugar and Vanilla Extract in a measuring jug OR bowl, and mix well using a whisk. Pour the mixture over the Brioche pieces. Make sure all the Brioche pieces soak in the mixture.
- Bake for 30 minutes or until cooked through and top is golden. *Note: Heat them in the microwave for 1-2 minutes before baking, so that pudding can be baked quicker.
- *Note: Pudding can be cooked in the microwave entirely, though you won’t get crispy top. You might be interested in ‘Instant Bread & Butter Mug Pudding’.
- Enjoy hot, with Vanilla Ice-cream, Cream, Sour Cream, etc.
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