400g sliced brioche loaf. 80g unsalted butter, softened, plus extra for greasing. 3 British apples (about 400g), cut into 1½cm wedges. 40g raisins. 475ml double cream. 355ml whole milk. 200g caster sugar. 3 large eggs, plus 2 yolks. ½ tsp salt. Butter a 2 qt. baking dish and coat it with sugar. In a bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. In a mixing bowl whisk the custard ingredients. Eggs, sugar, vanilla, cream and milk. Whisk until well blended. Cut or tear the rolls into 4 and arrange in a large ovenproof dish. Scatter the fruit over the top. In a separate bowl whisk the eggs, then stir in the milk, cream, sugar and vanilla. Pour this mixture over the brioche and leave to soak in for at least an hour. Bake the pudding at 180 degrees C (350 degrees F) for 40-45 minutes until the top is A good, sharp, serrated bread knife helps a lot. Step Two – Melt the butter. Using a pastry brush, butter a deep baking dish of about 6″ x 8″ (15 x 20 cm). Then layer up the cubes of brioche inside the dish. Step Three – Put the Nutella in a Pyrex jug and warm in 20–30 second bursts on half power in the microwave. Butter a deep 30 x 20cm baking dish, and thickly slice and butter the brioche loaf. Layer the bread slices with the rhubarb chunks until the dish is evenly filled, then sieve the custard mixture and pour over. Leave the pudding to soak for 30 minutes, then heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Preheat the oven to 350°F, with a rack at the center. Make the custard. In a large bowl, whisk together the eggs, pumpkin puree, sweetened condensed milk, brown sugar, vanilla extract, pumpkin pie spice and salt un 1. Whisk together the eggs, sugar, cinnamon and milk in a large bowl. Set aside. 2. Meanwhile, spread the slices of bread with almost all of the butter, and grease the dish with the rest. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Preheat oven to 350 degrees F. Grease a 9×13” pan. Arrange torn bread pieces in the pan. In a large bowl, whisk together eggs until smooth. Then, whisk the brown sugar and granulated sugar into the eggs. Next, whisk in butter, milk, cream, vanilla and sea salt until combined. .

brioche bread and butter pudding