Updated: Apr 22
There are no words to describe how good this Brioche Bread & Butter Pudding was...
We'd collaborated with Moose Maple Butter on this indulgent recipe.
Our Raspberry & Violet Gin is produced with Raspberries, Rose Water & Eccentric Gin Violet Gin.
Here's what you'll need:
300 grams loaf loaf
50 grams maple or salted butter (extra for greasing)
50 grams raspberry & violet gin jam
100 grams raisins
75 grams caster sugar
600ml (1 pint) full fat milk
1 teaspoon of vanilla extract
1 lemon zest (finely grated)
Mix the eggs, sugar, milk and vanilla extract together, either by hand or with a mixer.
Slice the brioche bread into thick 1.5 slices, butter on both sides, adding jam to the top layer arrange in overlapping slices, scattering raisins as you go in an ovenproof dish, leave some edges sticking out at the top so that they crisp up. Scatter on top the sugar and pour the custard mix over the top.
Bake for 30 minutes at 180C in the preheated oven and serve warm with cream or custard.