Bread and Butter Pudding
Recipe from Kitchen Secrets by Raymond Blanc.
It is incredible how every single nation in Europe is claiming the spoils of this dish, all claiming it is theirs. The French call it “Pain Perdu”, the Swiss know it as “Brotauflauf”, the Germans call it “Ofenschlupfer”. Regardless, it remains one of the most loved dishes in each of our homes. Here I use baguette, but you can also make a delicious version using brioche.
Special equipment: 1.3 -1.5 litre oval baking dish.
Preparation: 15 minutes, plus 50 minutes soaking.
|1/2 tsp||Best vanilla extract|
|4||Medium eggs, organic/free range seperated|
|1 pinch||Sea salt|
|30g||Unsalted butter, diced plus extra to grease|
|80g||Sultanas, soaked for 30 minutes in sugar syrup (*1)|
|200g||Brioche or bread, sliced 1/2 cm thick slices (*2)|
|10g||Icing sugar for dusting|
Cook the pudding a couple of hours before it is needed.
To make the custard
In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute. In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.
To assemble the pudding
Butter the baking dish, pour in a layer of custard and scatter over the sultanas. Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish. Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid. Reserve the rest of the custard.
To bake the pudding
Preheat the oven to 170°C/Gas 3. Top up the dish with the remaining custard (*3) and dot the butter on top the pudding. Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.
Preheat the grill to high. Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze. Add a final sprinkling of icing sugar before serving.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2015.