Pear and brioche bread and butter pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1 small loaf or 6 buns (about 300g) brioche
- 75g butter
- 4 tbsp light muscovado sugar
- 3 ripe pearspeeled
- 200ml milk
- 200ml double cream
- 4 cardamom podslightly crushed
- 1 stick cinnamon
- 1 pod vanillasplit in half
- 2 tbsp golden caster sugar
- 4 eggsbeaten
Nutrition:
- kcal610
- fat37.9g
- saturates22.5g
- carbs56.6g
- fibre3g
- protein10g
- salt1g
Method
step 1
Slice the brioche or halve and split the buns. butter well and sprinkle with some of the muscovado sugar. butter a ceramic baking dish; you want it to be fairly deep rather than wide and shallow, so the brioche gets thoroughly soaked.
step 2
Carefully halve the pears (try to leave the stalks on 3 of the halves) and scoop out the middles from all of them. Chop the 3 halves that do not have stalks and leave the others cut-side down to drain. Layer the brioche with the chopped pear; arrange the 3 halved pears cut-side down and push them down gently. bring the milk and cream to a simmer with the cardamom, cinnamon and vanilla, and stir in the caster sugar until it dissolves. beat in the eggs and pour the lot into the tin (you can fish out the hard spices or leave them on top while it bakes). Leave to soak for 20 minutes.
step 3
Heat the oven to 180C/fan 160C/gas 4. sprinkle the pudding with the remaining muscovado (especially over the pear), dot with the remaining butter and bake for 40-45 minutes until browned on top.
