French Bread Pudding Recipe
Ingredients
| 1 loaf brioche, sliced | ||
| 6 eggs, lightly beaten | ||
| 1 1/2 cups/375 ml/ 12 fl oz milk | ||
| Vanilla essence | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Fruit filling | ||
| 125 g/4 oz dried figs, chopped | ||
| 125 g/4 oz dried dates, pitted and chopped | ||
| 1/2 cup/125 ml/4 fl oz orange juice | ||
| 1/3 cup/90 ml/3 fl oz brandy | ||
| Cinnamon stick | 1 | |
Directions
1. To make filling, place figs, dates, orange juice, brandy and cinnamon stick in a saucepan and cook over a low heat, stirring, for 15-20 minutes or until fruit is soft and mixture thick. Remove cinnamon stick.
2. To assemble pudding, place one-third of the brioche slices in the base of a greased 11x21 cm/4 1/2 x 8 1/2 in loaf tin. Top with half the filling. Repeat layers, ending with a layer of brioche.
3. Place eggs, milk, vanilla essence and nutmeg in a bowl and whisk to combine. Carefully pour egg mixture over brioche and fruit and set aside to stand for 5 minutes. Place tin in a baking dish with enough boiling water to come halfway up the sides of the tin and bake at 160°C/325°F/Gas 3 for 45 minutes or until firm. Stand pudding in tin for 10 minutes before turning out and serving.
2. To assemble pudding, place one-third of the brioche slices in the base of a greased 11x21 cm/4 1/2 x 8 1/2 in loaf tin. Top with half the filling. Repeat layers, ending with a layer of brioche.
3. Place eggs, milk, vanilla essence and nutmeg in a bowl and whisk to combine. Carefully pour egg mixture over brioche and fruit and set aside to stand for 5 minutes. Place tin in a baking dish with enough boiling water to come halfway up the sides of the tin and bake at 160°C/325°F/Gas 3 for 45 minutes or until firm. Stand pudding in tin for 10 minutes before turning out and serving.
Chef
