Smoked Brioche Bread and Butter Pudding
This brioche bread and butter pudding was a runner up in our 2015 summer recipe competition. Submitted by Roger Beck, this pudding is beautifully soft in the centre and wonderfully crispy around the edges. A perfect compliment to any main dish.
Method: Hot Smoking
Suggested Woods: Apple/Cherry/Almond
Approx Cook Time: 1.5 Hours
8 Brioche bread rolls
Real butter (enough for 8 rolls + enough to grease cooking dish)
2 Whole free range eggs
2 Free range egg yolks
500 ml double cream
100 ml whole milk
1 Good quality vanilla pod
Peach schnapps (to taste)
200 g caster sugar
Toasted flaked almonds (to sprinkle on top)
Light brown sugar (to sprinkle on top)
Double cream and amaretto liqueur (to serve)
Cut brioche rolls in half length ways and butter both sides. Then butter a heat proof dish and place the buttered bread in the dish, whilst scattering the blueberries in between the pieces of brioche.
Make the custard. Cream together whole eggs, egg yolks, and caster sugar, then mix in cream and milk. Add peach schnapps to taste.
Pour custard over the brioche and allow to soak in for 30 minutes. Sprinkle the top with toasted flaked almonds and light brown sugar.
Set up your bbq for indirect cooking at 175C/350F, and add some wood chips of your choice.
Lightly whip double cream, add amaretto liqueur and some caster sugar to serve on the side of your pudding.
Cook pudding for 45 minutes until crisp and golden on top. Allow to cool for 5 minutes. Serve with a dollop of your amaretto cream!