Bread and Butter Pudding
- 1 brioche loaf
- Ginger preserves
- 1/2 pint heavy cream
- 1/2 pint milk
- 2 tbsp. sugar
- 4 egg yolks
- 1 vanilla pod
- Butter
- 2 tbsp. Light muscavado sugar
- Begin by buttering slices of brioche, then spreading with a layer of the ginger preserves.
- * Cut the slices in half and layer up in a fairly high sided dish.
- Make a classic creme anglaise: Bring milk and cream to a boil with the beans from the vanilla pod.
- Pour onto the cold egg yolks and sugar.
- Whisk and return to the pan; continue to whisk until the sauce thickens enough to coat the back of a spoon).
- Pour the sauce over the brioche layers until the sauce is level with the top layer.
- Sprinkle the muscavado sugar over the top of the pudding.
- Bake at about 350F/180C until golden (around 20 minutes).
- The pudding should slightly souffle and remain a little liquid in the centre and thus should produce its own sauce, though I have known people to like a little fresh cream on top.
loaf, ginger preserves, heavy cream, milk, sugar, egg yolks, vanilla pod, butter, muscavado sugar
Taken from www.foodgeeks.com/recipes/18723 (may not work)