Background: Basically, because I cannot get back to Rugby for Christmas Day, my parents decided to come up to Brum to visit, and to deliver and return presents for extended family, friends and loved ones. I cooked them a yummy Roast Chicken Dinner, and to accompany it, a very Winter Warming dessert. The general principle is from the delightful Mary Berry, but the additions and adjustments are my own .
What: Chocolate Chip Brioche Bread and Butter Pudding with Nutella®
- 6 Chocolate Chip Brioche buns
- 2 tbsp. Nutella®
- Handful/30g dried mixed fruit
- 2 eggs
- 600mls milk
- Half tsp. Cinnamon
- Butter for greasing
- Ice cream/Cream to serve
- Pre heat oven to 200C, Gas Mark 5
- Grease a 10inch/Equivalent ovenproof dish with butter
- Slice each Brioche bun horizontally in half
- Melt the Nutella® in the microwave for 10secs to make it easy to spread
- Spread a thin layer of Nutella® onto each brioche bun half
- Layer the bun bases onto the bottom of the dish, Nutella® side up
- Top the bun bases with the Brioche tops, Nutella® side down, slightly off centre to the bases, so that all gaps to the dish are covered
- In between the layers and on top, scatter the mixed fruit
- Mix together the eggs and milk
- Pour the custard mixture over the Brioche buns
- Sprinkle the cinnamon of the top of the pudding and leave to stand for at least an hour to allow the bread to soak up some of the custard mixture
- Cook in the pre-heated oven for 40minutes, or until the pudding is golden on top, and the custard mixture is set completely
- Serve immediately with cream/ice cream
What was Good: Oh my days. It was so satisfying and warm! With the weather being anywhere between –4 and 6C, a cockle-warming dessert is just what the metaphorical doctor ordered! I am not normally a massive bread and butter fan, but with the flavour of the warm brioche, and melted Nutella®, oozing throughout the pudding, this was a definite winner for me. Served with the cold ice cream, the hot and cold combo was as always a box ticker in my eyes! The fruit was a bread and butter pudding must have, and because they had had around 2 hours to soak up the custard mixture, they had become plump and juicy. It was also surprisingly light, it was not overly cloy-y and it did not stick to my stomach lining like some traditional puds. I would happily make this dessert again, and I look forward to eating the cold left overs tomorrow!
What was Bad: There is something about the texture of a bread and butter pudding that does not float my boat… But the flavour of this particular confection made it a winner despite this!
Would I Make It Again?: Yes I would!
Berry, M (2012) Mary Berry’s Complete Cookbook. 3rd ed. London: Covent Garden Books. P399