Brioche & Christmas Pudding Bread & Butter Pudding

Ingredients

• 225 g brioche
• 450 g Christmas pudding
• 75 g unsalted butter (melted)
• 2 large eggs
• 3 large egg yolks
• 40 g caster sugar
• 225 ml milk
• 150 ml double cream
• Zest of one orange
• 2 tbsp Cointreau
• Pinch of salt
• Icing sugar for dusting

Instructions

1. 1

   Cut the Christmas pudding into roughly 2cm chunks. Add to a microwaveable bowl and heat for one minute to soften the pudding

2. 2

   Brush the inside of an ovenproof dish (with a capacity of 3 pints) with some of the melted butter

3. 3

   Cut the brioche into roughly the same sized pieces as the Christmas pudding and add both to the buttered dish

4. 4

   Spoon the remaining butter over the brioche only

5. 5

   Beat together the eggs, extra yolks and sugar until pale and fluffy

6. 6

   Add the cream, milk, orange zest, Cointreau and salt and mix to combine

7. 7

   Pour the liquid mix over dish and allow to soak for 15 minutes

8. 8

   Preheat the oven to 180ºC (160ºC fan assisted). Bake in the oven for 30-40 minutes until it is just set and a lovely brown colour

9. 9

   Allow to cool for 10 minutes before dusting with icing sugar and serving