I’ve never really considered bread and butter pudding as being a suitable breakfast food, but if pancakes are acceptable every now and again, then, on closer inspection, I don’t see why this version of the pud shouldn’t feature on a weekend brunch table occasionally. It’s actually surprisingly light and not overly sweet, using only a little butter, semi-skimmed milk rather than full fat (or even cream), minimal sugar, and plenty of raspberries. The brioche is an indulgence, but one, I think, that makes it so brunch friendly. Equally good either straight from the oven or cold the next day, it’s wonderful with some yoghurt and extra fresh fruit, and definitely puts you in good stead to tackle the day!
About 10 (medium sized) slices brioche, crusts left on
30g soft butter
30g golden caster sugar
1 tsp. vanilla
1/2 tsp. mixed spice
Zest of 1 orange
1 heaped tsp. soft dark brown sugar
15g flaked almonds
Preheat the oven to 180°C.
Butter the slices of bread, and cut in half. Place a layer in on oven dish, sprinkle with about two thirds of the raspberries and orange zest. Cover with the remaining bread, throw over the rest of the zest, and tuck in the raspberries.
In a mixing bowl or a large jug, beat together the eggs, milk, sugar, vanilla and mixed spice. Pour this custard mix over the bread, then sprinkle with the dark brown sugar, finally, top with the flaked almonds.
Bake for about 30 – 40 minutes, until it is set in the middle, with a crisp, golden brown top, and delicious caramelisation around the edges.