📝 About This Recipe
This quintessential British comfort food transforms humble pantry staples into a luxurious, custard-soaked masterpiece. Layers of buttery brioche are bathed in a rich, vanilla-flecked cream and baked until the top is shatteringly crisp while the center remains silky and soufflé-like. It is a timeless dessert that balances the warmth of nutmeg with the bright burst of plump, brandy-soaked sultanas.
🥗 Ingredients
The Bread Base
- 1 loaf Brioche loaf (approx. 400-500g, slightly stale, sliced into 1-inch thick triangles)
- 75 grams Unsalted butter (softened to room temperature)
- 100 grams Sultanas or raisins (soaked in warm water or brandy for 20 minutes)
- 1 tablespoon Orange zest (finely grated)
The Custard
- 300 ml Whole milk (full fat for best texture)
- 300 ml Double cream (also known as heavy cream)
- 4 Large egg yolks (at room temperature)
- 2 Whole large eggs (at room temperature)
- 100 grams Caster sugar (superfine sugar)
- 1 whole Vanilla bean (split and seeds scraped)
- 1/2 teaspoon Ground nutmeg (freshly grated is preferred)
The Finishing Touch
- 2 tablespoons Demerara sugar (for a crunchy topping)
- 2 tablespoons Apricot jam (warmed and strained for glazing)
👨🍳 Instructions
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1
Grease a large, shallow ovenproof baking dish (approx. 2 liters) generously with a portion of the softened butter.
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2
Slice the brioche into thick slices, then cut each slice into triangles. Spread both sides of each triangle liberally with the remaining softened butter.
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3
Arrange a layer of the buttered bread triangles in the bottom of the dish, slightly overlapping them. Sprinkle half of the soaked sultanas and half of the orange zest over this layer.
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4
Repeat with a second layer of bread and the remaining fruit and zest, arranging the top layer of bread in a decorative shingle pattern.
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5
In a medium saucepan, combine the milk, double cream, and the scraped vanilla bean seeds (plus the pod). Heat over medium until it just reaches a gentle simmer, then remove from heat immediately.
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6
In a large mixing bowl, whisk together the egg yolks, whole eggs, and caster sugar until pale and slightly frothy.
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7
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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8
Slowly pour the prepared custard over the bread layers, ensuring every piece of bread is moistened. Use a spoon to gently press the bread down into the liquid.
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9
Sprinkle the ground nutmeg over the top. Let the pudding sit at room temperature for at least 30 minutes (or up to 2 hours in the fridge) to allow the bread to fully absorb the custard.
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10
Preheat your oven to 180°C (350°F). Sprinkle the Demerara sugar evenly over the top of the soaked pudding.
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11
Place the dish in the center of the oven and bake for 40-45 minutes, or until the custard is set but still has a slight wobble in the center, and the top is golden brown and crisp.
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12
Remove from the oven. While still hot, brush the tops of the bread triangles with the warmed apricot jam for a professional, glossy finish.
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13
Allow the pudding to rest for 10 minutes before serving to let the custard firm up slightly.
💡 Chef's Tips
Use slightly stale bread as it absorbs the custard much better than fresh bread without falling apart. Don't skip the soaking time; letting the bread sit in the custard for 30 minutes is the secret to a uniform, melt-in-the-mouth texture. If the top is browning too quickly in the oven, loosely cover the dish with a piece of aluminum foil for the final 15 minutes. For an extra decadent twist, replace the sultanas with dark chocolate chips or chopped dried apricots. Always use a mix of whole eggs and extra yolks to achieve that rich, restaurant-quality custard consistency.
🍽️ Serving Suggestions
Serve warm with a generous pour of cold heavy cream or homemade vanilla bean crème anglaise. A scoop of high-quality salted caramel ice cream provides a beautiful temperature contrast. Pair with a glass of chilled dessert wine, such as a Sauternes or a Late Harvest Riesling. For a cozy afternoon treat, serve alongside a pot of strong Earl Grey tea. Add a few fresh raspberries on the side to provide a tart counterpoint to the rich pudding.