Baileys ice cream
This no-churn ice cream is perfect as an accompaniment for your Christmas puds, and requires just four ingredients to make
Brioche bread and butter pudding
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking and cooling
- Easy
- Serves 6
Skip to ingredients
- 50g unsalted buttersoftened, plus extra for the tin
- 400g brioche loafcut into roughly 2cm-thick slices
- 50g sultanas
- 350ml whole milk
- 100ml double cream
- 3 medium eggsplus 1 yolk
- 65g golden caster sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ lemonzested
Nutrition: per serving
- kcal542
- fat30.3g
- saturates18g
- carbs54.6g
- sugars27.3g
- fibre1.9g
- protein11.3g
- salt0.8g
Method
step 1
Lightly butter a roughly 20cm x 30cm rectangular baking dish or 30cm oval baking dish. Cut each brioche slice in half diagonally to create triangles, then spread the softened butter over one side of each triangle. Arrange these in the baking dish, butter-side up, overlapping them. Scatter over the sultanas.
step 2
Warm the milk and cream in a pan over a medium heat for 2-3 mins or until just steaming. Meanwhile, put the eggs and extra yolk in a heatproof bowl with 50g of the sugar, the vanilla, cinnamon and lemon zest, and whisk together to combine. Slowly pour in the hot milk mixture, whisking continuously until everything is combined.
step 3
Evenly pour this mixture over the brioche slices in the dish, then scatter over the remaining 15g of sugar. Leave to soak for 15 mins, then heat the oven to 180C/160C fan/gas 4.
step 4
Bake for 30-35 mins or until the brioche is golden brown and the custard is just set in the middle – it will continue to firm up as it cools. Best served immediately, but leftovers will keep covered and chilled for a day.
