Brioche bread and butter pudding with armagnac steeped prunes Recipe
Bread and butter pudding made with sweet brioche and prunes steeped in Armagnac. Served with a dollop of clotted cream and a dusting of icing sugar.
-
10mins
-
20mins
-
5mins
- Brioche loaf : 600 g
- Unsalted butter : 100 g
- For the filling
- Whole egg(s) : 4 whole
- Double cream : 280 ml
- Semi-skimmed milk : 450 ml
- Vanilla pod(s) : 1 whole
- Caster sugar : 120 g
- Unsalted butter : 30 g
- Pitted prunes : 75 g
- To line the mould(s)
- Armagnac : 50 ml
- Orange(s) : 1 whole
- For the fruit
- Caster sugar : 50 g
- Cinnamon stick(s) : 1 whole
- Water : 100 ml
- Clotted cream : 6 tbsp
- Icing sugar : 25 g
-
1. FOR THE BRIOCHE
Preheat the oven to 150'C.
Grease individual ramekins with softened butter.
Cut the brioche into thick slices and then cut into quarters. Butter both sides of the brioche pieces. -
2. FOR THE PRUNES
Bring the water, sugar and armagnac to the boil with the cinnamon stick and the zest of the orange.
Cut the prunes into quarters and then pour the hot liquid over the prunes.
Allow to infuse for at least 30 minutes. -
3. FOR THE FILLING
Scrape the seeds from the vanilla pod and discard the pod. Add the seeds to the milk and double cream.
Whisk together the eggs and the sugar and gradually add the milk and cream.
Arrange the brioche in the ramekins making sure that each slice overlaps the previous one.
Add the chopped prunes and drizzle on any remaining Armagnac.
Pour on the custard mix and allow it to soak into the brioche for a few minutes.
Half fill a large baking tray with boiling water (bain marie) and place the ramekins inside the bain marie. Make sure the water comes half way up the side of the ramekins.
Cook in the oven for 15-20 minutes or until the custard is set.
-
4. TO SERVE
Allow to cool for 5 minutes and serve with a dusting of icing sugar and a dollop of clotted cream.
«This dessert can also be made in baking tray or dish. Adjust the cooking time in the oven to 30-40 minutes.»
