Name: Brioche and plum jam pudding
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Ingredients: 450 gram brioche loaf; 100 gram butter, at room temperature; 2/3 cup plum jam; 3 cup milk; 300 millilitre carton cream; 1/2 cup caster sugar; 1 1/2 teaspoon vanilla extract; 3 eggs; 2 egg-yolks; 1 tablespoon brandy; cream or ice-cream, to serve

Ingredients

450 gram brioche loaf

100 gram butter, at room temperature

2/3 cup plum jam

3 cup milk

300 millilitre carton cream

1/2 cup caster sugar

1 1/2 teaspoon vanilla extract

3 eggs

2 egg-yolks

1 tablespoon brandy

cream or ice-cream, to serve

Method

1.Preheat oven to slow, 150°C. Lightly grease a 10-cup ovenproof dish.

2.Slice brioche into 1.5cm slices. Spread with butter and jam. Arrange slices, slightly overlapping, in dish.

3.In a saucepan, combine milk cream, sugar and 1 teaspoon vanilla. Bring to boiling point (scald-do not boil), stirring constantly. Remove from heat. Strain into a jug. Cover and set aside to cool.

4.In a bowl. whisk eggs, egg – yolks and remaining vanilla together. Gradually whisk in milk mixture with brandy. Pour custard gently over brioche. Place in a baking dish. Add boiling water to come halfway up side of the ovenproof dish.

5.Bake for 55-60 minutes. until custard is golden and set in the centre. Remove dish from water. Set aside to cool. Serve warm with cream or ice-cream.

If brioche is not available, use fruit bread or plain bread.
Note

Woman's Weekly Food

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Ingredients

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