I have used brioche in this recipe but most white breads will do, even croissants. I don’t know why my family didn’t make or eat breadandbutterpudding but I didn’t taste it until I had left home
Slice the breadand toast. Butter (To butter the bread, as much or as little as you desire). Mix the eggs, sugar, milk, cream and vanilla extract in a bowl until combined
Butter a baking dish large enough to hold the brioche buns in it side by side. Pour this over top of the brioche buns, pressing them down into the mixture a bit
Rhubarb and Ginger is just one of those match made in heaven flavour combinations and my BriocheBread & ButterPudding was the perfect Star Bake to try out my gorgeous personalised Pyrex Dish from Becky Broome
Cut the brioche slices into two triangles and spread with butter. I had a rummage through to see what needed using up and came up with three pains au chocolat and about ten slices of slightly stale chocolate chip brioche
Pour over the brioche letting it soak and press down with a fork to ensure its all absorbed. Sprinkle the chocolate and push into the bread mixture (you can use giant chocolate buttons as an alternative)
If you start with a chewy French bread, your pudding will have a little more bulk and texture than if you use a delicate brioche or croissant, but it’s mostly a matter of personal preference
Breadandbutterpudding is one of our favourite winter desserts, it is easy and quick to make, perfect for those days when you fancy something sweet but don’t have any treats in the fridge
Breadandbutterpudding is traditionally made with day old bread but my version here is slightly more decadent and uses a rich brioche loaf and dark chocolate which ripples through the puddingand gives a rich satisfying flavour
