Bread & Butter Pudding

Ingredients

250 ml full-fat milk 300 ml double cream 1 vanilla pod, halved and seeds scraped out 4 whole large eggs, plus 1 egg yolk 3 tbsp golden caster sugar 8-10 slices brioche 4-6 pain au chocolate, allow to go stall and slice 4 croissants allow to go stale and slice 50 g slightly salted butter, softened plus extra for greasing 75 g pistachios half lemon zest 2 tbsp demerara sugar 1 x jar of premium marmalade

Preparation

1 Custard: 2 Heat the milk, cream and vanilla pod with its scraped-out seeds together in a saucepan to just below boiling point. 3 Meanwhile whisk the eggs and yolk with the caster sugar in a jug. 4 Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. (Stir in the vanilla extract now if using.) 5 Bread & butter pudding: 6 Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. 7 Cut the crusts from the bread slices, then butter both sides of the bread and cover with marmalade 8 Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping 9 Mix demerara sugar with the lemon zest and sprinkle half of the mix over the bread 10 Layer the rest of the bread and sliced pastries 11 Remove the vanilla pod from the custard, stir in remaining marmalade, then pour the custard over the pudding 12 Leave to soak for at least 30 minutes 13 Sprinkle over the pistachios and bake using below steps for a total of 35-40 minutes or until golden brown and puffed up

Baking steps with Invoq oven

Preheat - 190⁰C – 1 minute

Insert tray

CombiSense 190⁰C – 30% humidity – 40% fan speed – 10 minutes

Convection 180⁰C - closed exhaust – 80% fan speed - 22 minutes

Convection 190⁰C - open exhaust -100% fan speed – 8 minutes

Chef's tips

Replace 100 ml milk with 100 ml Bailey’s liqueur for an adult’s version with a sweet taste of vanilla and chocolate, or add 100 gr dark chocolate broken into small pieces whisked into the milk mixture before adding to the egg mixture to create a lovely chocolate bread & butter pudding.

Darren Pickup

Guest Chef

Development Chef at Lincat Group, who has a highly passionate about the hospitality industry with extensive years of working at multi rosette business and international kitchens in U.S.A, Bermuda and Thailand.