3 days ago · Ingredients: 1 brioche loaf cut into cubes 2 pun nets raspberries 2 large packs white chocolate buttons 3 eggs 50ml raspberry vodka 1tsp vanilla extract 500ml double cream 75 ml crème fraîche The bread is soaked in a custard made with milk, eggs, sugar and flavoured with vanilla. It is then layered with butter and baked until golden and bubbling. Serve with a dollop of cream or custard. Easy Bread and Butter pudding contains a lot of raisins, cinnamon, and milk, which make it very tasty. Cut each slice of bread into 4 triangles. Place them in an oven proof dish overlapping. Whisk together the eggs, yogurt, vanilla, lemon zest and ½ tablespoon of brown granulated sweetener. Pour this over the bread and leave to soak for about 20 mins until the bread absorbs the egg mixture. Preheat oven to 180c, 160c fan, 350f (gas mark 4)
2 Cut the brioche loaf into 1.5cm (⅝ in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas.
In a large jug whisk together the cream, milk, eggs and sugar. Pour this over the jam sandwiches, ensuring the custard covers the bread; press down on the brioche with a fork to help it absorb. Put the dish in the oven and bake for around 25 minutes or until the top is golden, crisp and smelling amazing.

The Spruce. Butter a 9-inch-square or 11 x 7-inch baking dish. The Spruce. In a large bowl, combine the torn bread, cranberries, and orange zest and juice. The Spruce. In another bowl, whisk together the vanilla, melted butter, warmed half-and-half, and eggs. Pour over the bread mixture. The Spruce.

Preheat the oven to 350 degrees F. Butter a medium casserole dish (4-6 cups). Chop the bread into 2-inch cubes and place in the dish. Meanwhile, in a medium saucepan on the stove, or in a microwave-safe bowl in the microwave, heat the milk, butter, vanilla, cinnamon, nutmeg, salt, and sugar until the butter melts.

400g sliced brioche loaf. 80g unsalted butter, softened, plus extra for greasing. 3 British apples (about 400g), cut into 1½cm wedges. 40g raisins. 475ml double cream. 355ml whole milk. 200g caster sugar. 3 large eggs, plus 2 yolks. ½ tsp salt.

Yes. Bread and Butter pudding can be frozen. It actually freezes very well and there is little to no damage to the overall taste and texture. As it freezes so well both whole and in portions, bread and butter pudding is an excellent make-ahead dish for Christmas, Thanksgiving, and other occasions throughout the year.
Preheat oven to 350F/180C. Sprinkle a tablespoon or two of Demerara sugar on top and when oven is heated place pudding into the oven and bake for 30 minutes, or until the top is golden brown, the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble.

Chop slices of brioche into bread cubes and place them in a large bowl. Season with salt and pepper, dried herbs, and garlic powder, and drizzle over a little melted butter or olive oil. Toast in the oven at 356°F/180°C for 10-15 minutes until golden brown, or roast them in the air fryer for 4 minutes until crispy.

Put the oven on to 180C / 170C fan / Gas 4 Cut the panettone into 2.5 cm / 1" cubes. Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish. Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Preheat the oven to 325ºF. Butter a 9×13-inch baking dish and set aside. Arrange the brioche slices on a separate baking sheet. Place in the oven until lightly toasted, about 10 -15 minutes. Step 1 Preheat the oven to 170ºC (150º Fan) and lightly grease a two litre baking dish. Cut each slice of the brioche into 4 triangles. and place these triangles, one pointed side up, the next one pointed side down, and so on, in the buttered dish. nn78N.
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    • brioche bread and butter pudding