Tuesday, 15 May 2012

Blueberry and Lemon Bread and Butter Pudding

Just what you need on a cold winter's night - a bowl of luscious pudding. This was the perfect way to use what was left of the Brioche I made the other day.

10 slices of brioche
60g unsalted butter, softened
1 punnet blueberries
2 cups milk
1 lemon, juiced
3 eggs,
3/4 cup caster sugar

  1. Lightly butter an ovenproof dish.
  2. Butter the brioche slices and then cut each slice into 2 triangles.  Arrange in layers in the dish, then sprinkle with the blueberries in between layers.
  3. Put the milk, lemon juice, eggs and sugar into the TM bowl and whisk for 10 seconds/speed 5.
  4. Pour the mixture evenly over the bread slices. Set aside for at least 30 minutes.
  5. Preheat oven to 180 degrees.
  6. Place the ovenproof dish into a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
  7. Place in the oven for 40 minutes or until golden and custard has set.
  8. Serve with cream or vanilla bean icecream.

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