They were on BOGOF in Tesco for a bit, so I made the most of it. But he went off them and we still had a bag and a half left, nearing expiry date. Son1 can't have them, he's allergic to hazelnuts. So I had a brainwave - bread and butter pudding with a difference!
Using a base Bread and Butter Pudding recipe from Prue Leith's Step-by-Step Cookery, now almost two decades old, I changed it to suit my ingredients. It's not for those on a diet, but as a special treat, your family or guests will be in dessert heaven.
Dried fruit (I used sweet cranberries & sultanas but use whatever you fancy)
225ml of milk
225 ml of single cream
1 vanilla pod (Mine was quite big so I cut it in half as I needed some for something else)
175g caster sugar
3 eggs, beaten
To convert weights & measures to US go here
First I melted the butter in a bowl, then split open the brioche rolls and dipped the insides in the butter. I actually melted it by accident as I was softening it, but it was much quicker to use melted.
Then I layered them into a loaf tin (you can use whatever you have that's big enough).
Then add dried fruit between the layers.
|Layer the rolls dipped in melted butter into an overproof dish|
and add dried fruit between the layers
|End with a face-down later and sqiush down|
Then take the three eggs and beat them
|Beat three eggs|
Then add the milk and cream to a pan and put the vanilla pod and sugar in. Bring to boiling point. Next, add the beaten eggs and stir until thickened to a custard consistency.
|Keep stirring so it doesn't stick|
When it's thick enough, pour over the top of the brioche mix. I used a sieve to make sure there were no lumps.
|Pour over the brioche through a sieve|
Then place in large tin like a roasting tin, cover with foil and pour hot water into the LARGER tin until it comes half way up the outside of the brioche tin
|Don't get confused and pour the water in the wrong tin..|
|It should look like this...|
|When it's ready it should look like this|
|OMG it's just fab..|