Luxe Bread and Butter Pudding with Marmalade and Pedro Ximenez
Indulge your guests with a simple and satisfying pudding which manages to be both light and airy as well as rich and sumptuous. In other words the perfect pudding.
The tangy, slightly bitter marmalade fuses beautifully with the sweet brioche. It is enriched with milk, eggs, cream and sugar. A splash of Pedro Ximenez sherry can be added to lend a touch of luxury to an old favourite. The trick with this recipe is to leave the brioche to soak for at least 30 minutes before transferring to the oven. I usually leave it in the fridge for a couple of hours until it is needed.
This quantity will easily serve 6 generous portions
- 250g brioche
- 2 Tbs Seville Orange Marmalade
- 110g slightly salted butter, melted
- 2 egg yolks
- 3 whole eggs
- 300ml double cream
- 100ml milk
- 50g caster sugar
- 2 dessertspoons of Pedro Ximenez (you could use dark rum, or brandy or leave out altogether)
- a little extra caster sugar.
- When ready to cook, preheat the oven to 180C/350F/Gas 4
- Slice the brioche and spread with the marmalade
- Arrange the slices in a dish a deep oven proof dish, overlapping one another
- Melt the butter and drizzle over the slices of brioche and marmalade
- Mix together the egg yolks, eggs, cream and milk, sugar and Pedro Ximenez
- Pour evenly over the brioche and leave for at least 30 minutes for the read to soak up the mixture
- When ready to cook, ensure oven is preheated, sprinkle over a little extra sugar and bake in the oven for 30-40 minutes until it is just set and golden