Brioche Bread Pudding

The proof of the pudding is in the eating.
– Cervantes

Brioche Bread Pudding

As I was on a half day from work, I thought I would surprise Peter with a bread pudding, made from a loaf of sliced brioche he bought the previous day.

After a good rummage in the food cupboard and fridge, I found all the ingredients except for the evaporated milk. But nothing was going to stop me from making the pudding.  However,  I could not be bothered to go to the shop to buy the milk. So I improvised by using a condensed milk instead. LOL

Peter found the pudding the best yet that I have made. I don’t know if he was not just saying it to make me happy. 😉

Anyway, personally, I couldn’t fault the brioche bread pudding with the condensed milk.  I loved it.

Here is my recipe.

Ingredients:

• 6 thick slices of brioche bread, cubed
• 3 eggs
• 1 can condensed milk,
• 1 1/2 cups semi-skimmed milk
• 2 tbsp granulated sugar
• 1/2 cup mix sultanas and raisins
• 1 tsp vanilla
• 2 tbsp butter, melted

Method:

• Using a ceramic oven dish, spread the brioche bread across the bottom part
• In a separate container mix in the condensed and skimmed milk together and pour over the brioche bread.
• Leave these for at least half an hour to ensure that the brioche soaked up the milk.
• Preheat the oven to 180 degrees centigrade.
• Beat the eggs.
• Add in the vanilla and melted butter.
• Pour the egg mixture onto the milk-soaked brioche.
• Stir in the sultanas and raisins.  Make sure to spread these juicy fruits in all corners of the oven dish.
• Finally, sprinkle the sugar on top.
• Give the dish a good shake and put in the middle tray of the preheated oven for 40 minutes or until the top has turned deliciously golden.  Insert a clean knife in the middle and it should come out clean if the pudding is ready.
• Serve hot with cream or custard.  Actually, it is delicious even on its own.  Peter said so! 😉

For another recipe of Bread Pudding using the standard ingredients, click here!