Cinnamon toast pudding

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy
60g unsalted butter, softened, plus extra for baking dish
100g caster sugar
2 tsps ground cinnamon
1/2 tsp salt
4 (2.5cm) thick slices day-old brioche bread
5 eggs
120ml double cream
60ml plain yoghurt
60ml orange juice
Pinch salt
1 tsp vanilla essence
150g grapes, halved
Powdered sugar, for garnish
60ml maple syrup
1) Preheat oven to 200C/gas 6. Butter a baking dish and set aside.

2) In a small bowl, combine butter, 50g sugar, cinnamon and salt.

3) Generously butter both sides of brioche bread with butter mixture. Toast on a baking tray in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish.

4) In a medium bowl, whisk together eggs, double cream, yoghurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb.

5) Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set.

6) Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.

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