Pre-heat your oven to 220 o C. Butter all but the crusts of the chocolate chip brioche load on both sides and cut into halves (eat the crusts while you make this!) Layer the slices of bread in an oven-proof dish. In a saucepan heat 3tbsp water with the dark brown sugar and bring to the boil. When the sugar has caramelised and thickened add the Melt 1/2 stick butter in a 9 x 13-inch glass baking dish. Cut brioche bread into 2-inch cubes, and press into the buttered dish. In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche. Sprinkle chocolate chips on top. Bake the pudding for 45 minutes to 1 hour. Slice Brioche bread into 1-inch cubes, then spread them out, along with raisins (optional), in a greased 9'x13' rectangular baking dish. In a large mixing bowl, bring together milk, eggs, egg yolks, sugar, and vanilla extract. Whisk to combine. Pour mixture onto baking dish filled with brioche bread and raisins. Yep, bread and butter pudding really is a kitchen chameleon, giving old bread (or brioche, or croissants) a new life in endless ways. Here are a few favourites that show how wide-ranging and Preheat the oven to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little of the butter. The Spruce Eats / Diana Chistruga. Spread one side of each of the bread triangles with remaining butter. The Spruce Eats / Diana Chistruga. Cover the base of the dish with overlapping triangles of bread, butter-side up. STEP 1. Bring the rum to a boil in a small pan, add the raisins then remove from the heat. Leave to steep for at least 4 hours or preferably overnight. STEP 2. Heat the oven to 180C/fan 160C/gas 4 and butter a 20cm x 30cm ovenproof dish or roasting tin. Method. Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Cool the bread pudding slightly and serve warm with ice cream , whipped topping, or a dessert sauce. Cut each slice of bread into 4 triangles. Place them in an oven proof dish overlapping. Whisk together the eggs, yogurt, vanilla, lemon zest and ½ tablespoon of brown granulated sweetener. Pour this over the bread and leave to soak for about 20 mins until the bread absorbs the egg mixture. Preheat oven to 180c, 160c fan, 350f (gas mark 4) tgLe.

brioche bread and butter pudding