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Breakfast bread pudding

Ina's breakfast pudding can be made the night before... More time for a lie-in!

  • Preparation Time10 mins
  • Cooking Time55 mins
  • Serves8
  • DifficultyEasy
5 extra-large whole eggs
2 extra-large egg yolks
600ml single cream
80ml honey
1 1/2 tsp pure vanilla essence
2 tsp orange zest (2 oranges)
1/2 tsp salt
Brioche loaf
115g sultanas
Maple syrup, to serve
1) Preheat the oven to 180C/Gas Mark 4. In a medium bowl, whisk together the whole eggs, egg yolks, cream, honey, vanilla, orange zest and salt. Set aside.

2) Slice the brioche loaf into 6 (2.5-cm) thick pieces. Lay half the brioche slices flat in a 23 by 36 by 5-cm oval baking dish. Spread the sultanas on top of the brioche slices, and place the remaining slices on top. Make sure that the sultanas are between the layers of brioche or they will burn while baking.

3) Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently. Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving with maple syrup.

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