Recipe for Christmas Brioche Bread & Butter Pudding with Carrs Flour

Christmas Brioche
Bread & Butter Pudding

30 MINS PREP
40 MINS PROVE

Cook 40 MINS EACH

INGREDIENTS

FOR THE BRIOCHE

1½ tsp Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

400g Carr’s Strong White Flour

4 tbsp Caster Sugar

1½ tsp Salt

70g Butter, cubed

120ml warm Milk

3 Eggs, beaten

90ml Milk

1 tbsp Dark Rum

50g additional Butter

120g Mixed Fruit, Sultanas, Raisins, Currants,

Sour Cherries, your choice

FOR THE PUDDING

Butter, to spread on sliced Brioche

4 Eggs

300ml Double Cream

400ml Milk

2 tsp Vanilla Extract

4 tbsp Caster Sugar

Carr’s Strong White Flour

METHOD FOR THE BRIOCHE

To make the dough in a breadmaker follow the manufacturer’s guidelines.

Or, simply mix all the ingredients together well in a large bowl, tip out onto a floured surface and knead for 10 minutes to create a smooth textured dough.

When mixed to a dough, shape and place in a greased loaf tin and allow to prove in a warm place for 40 minutes.

Cook in a preheated oven at 180°C (Fan 160°C, Gas Mark 4) for 40 minutes.

METHOD FOR THE PUDDING

This pudding can be made using leftover brioche, so why not make two and use the leftovers for this delicious recipe.

Preheat the oven to 160°C (Fan 140°C, Gas Mark 3).

Grease a shallow baking dish with the butter.

Cut the brioche into slices and half them, butter and arrange in the dish, buttered side up.

In a bowl whisk the rest of the ingredients together and pour over the brioche.

Put the dish in a roasting tin and fill with hot water until halfway up the dish, this will create a nice steamy atmosphere in the oven. Bake for 40 minutes or until the pudding is just set. The pudding should have a nice toasty crust on top with a wobble in the middle.

Serve with cream or custard. This pudding tastes even better the next day, so totally stress free.

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

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