Buttery Brioche Pudding

cook 30 mins
  • 50 g (2 oz) butter, softened, plus extra for greasing
  • 8 thick slices of brioche
  • 3 eggs, beaten
  • 4 tablespoons sugar
  • 450 ml (3/4 pint) whole milk
  • 1 teaspoon vanilla extract (optional)
  • 75 g (3 oz) sultanas
  • single cream, to serve (optional)
  • Preheat the oven to 180°C (350°F), Gas Mark 4, and grease a large ovenproof dish. Spread butter over both sides of each brioche slice. Heat a nonstick frying pan and fry the brioche slices for 1–2 minutes on each side, until crisp and golden.
  • Whisk together the eggs, sugar, milk and vanilla extract, if using.
  • Arrange the brioche slices in the prepared ovenproof dish, scatter with sultanas and pour over the egg mixture. Cook in a preheated oven for 20–25 minutes, until just set and lightly golden. Serve with single cream for pouring, if desired.
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