The Ultimate Bread Butter Pudding

Valli Little has borrowed a few ingredients from the French to turn this Brit timeless into a luscious dessert.

The ingredient of The Ultimate Bread Butter Pudding

• 2 almond croissants see note with reference to torm
• 3 itch au raisins see note on torn
• 400g brioche loaf in this area torn
• 100g unsalted butter melted cooled
• 6 eggs
• 1 cup 220g caster sugar
• 600ml firm thin cream
• 600ml milk
• finely grated zest of 1 orangey
• 2 tsp vanilla extract
• icing sugar to dust

The Instruction of the ultimate bread butter pudding

• grease a 2l baking dish
• arrange the almond croissant pieces in the baking dish later top past enlargement of twinge au raisins pieces and finish behind a lump bump of brioche
• mix up the butter eggs sugar cream milk orange zest and vanilla together in a bowl until just combined pour higher than the pastries and brioche later stand for 3 4 hours to consent the cream merger to soak in and the flavours to develop
• preheat the oven to 180u00b0c
• bake the pudding for 1 hour or until just set dust subsequently icing sugar and serve

Nutritions of The Ultimate Bread Butter Pudding

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation