📝 About This Recipe
This quintessential British comfort food transforms humble ingredients into a luxurious, custardy masterpiece with a golden, crisp topping. By using buttery brioche and a rich vanilla bean custard, we elevate the traditional nursery pudding into a sophisticated dessert that balances textures perfectly. Each bite offers a harmonious blend of warm spice, plump vine fruits, and silky cream that feels like a warm hug on a plate.
🥗 Ingredients
The Bread Base
- 1 loaf Brioche loaf (approx. 400g, slightly stale, sliced into 1cm thick triangles)
- 75 grams Unsalted butter (softened at room temperature)
- 1/2 cup Sultanas or raisins (soaked in warm water or rum for 15 minutes)
- 1 tablespoon Orange zest (finely grated)
The Custard
- 300 ml Whole milk (full fat for best results)
- 300 ml Double cream (also known as heavy cream)
- 4 Large egg yolks (room temperature)
- 100 grams Caster sugar (superfine sugar)
- 1 pod Vanilla bean (split and seeds scraped)
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground cinnamon
The Finishing Touch
- 2 tablespoons Demerara sugar (for a crunchy crust)
- 2 tablespoons Apricot jam (warmed and strained for glazing)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas 4). Lightly grease a 2-liter ovenproof baking dish with a little of the softened butter.
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2
Generously butter both sides of your brioche slices. Cut the slices into triangles or halves to fit your dish aesthetically.
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3
Arrange a layer of brioche slices in the bottom of the dish, overlapping them slightly like shingles on a roof.
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4
Drain your soaked sultanas and scatter half of them over the first layer of bread, along with half of the orange zest.
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5
Repeat with a second layer of buttered brioche and the remaining sultanas and zest, finishing with a final decorative layer of bread on top.
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6
In a medium saucepan, combine the milk, double cream, vanilla bean seeds, and the empty pod. Heat over medium until it just reaches a gentle simmer, then remove from heat.
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7
In a separate heatproof bowl, whisk the egg yolks and caster sugar together until pale and slightly thickened.
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8
Remove the vanilla pod from the milk mixture. Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling.
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9
Whisk in the ground nutmeg and cinnamon until well incorporated.
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10
Carefully pour the custard over the bread layers, ensuring every piece of bread gets a little soak. Press down lightly with a spoon to help the bread absorb the liquid.
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11
Let the pudding stand for at least 20-30 minutes before baking. This is the secret to a perfect texture; it allows the bread to fully hydrate.
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12
Sprinkle the top evenly with the crunchy Demerara sugar.
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13
Place the dish in the oven and bake for 35-40 minutes. The custard should be set but still have a slight wobble in the center, and the top should be golden brown.
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14
Once removed from the oven, brush the top of the hot pudding with the warmed apricot jam for a professional, glossy finish.
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15
Allow the pudding to rest for 5-10 minutes before serving to let the flavors settle and the custard to firm up slightly.
💡 Chef's Tips
For the best texture, use day-old bread; fresh bread is too soft and can turn the pudding into mush. If you want an even richer custard, replace the milk entirely with double cream. Avoid overbaking; the pudding will continue to cook slightly from residual heat once removed from the oven. To prevent the raisins from burning, try to tuck them between the layers of bread rather than leaving them all on the very top. If the top is browning too quickly, loosely cover the dish with foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve warm with a generous pour of chilled heavy cream or homemade vanilla bean custard. A scoop of high-quality salted caramel ice cream provides a wonderful temperature contrast. Pair with a glass of late-harvest Riesling or a sweet dessert sherry like Pedro Ximénez. For a cozy afternoon treat, serve alongside a pot of Earl Grey tea with a slice of lemon.