Prep time: 10-15 minutes | Cooking: 45 minutes | Serves: 4
Using brioche or leftover panettone elevates this brioche bread and butter pudding (and your Sunday lunch) to a whole new level! You just need a great custard to serve with it.
Eat either hot or cold, it’s a great brioche sweet treat to have after a home-cooked roast. Plus, it’ll last for a good few days so you can always go back for seconds to get yourself through the Monday Blues!
To make your Fig and Orange Brioche Pudding
6 slices of brioche (can use leftover panettone or good quality white bread without the crusts)
50g softened butter
4 or 5 tablespoons Hawkshead Relish Fig & Orange Jam
275ml whole milk
60ml double cream
3 large eggs
Zest of 1 orange
25g candied peel
1 teaspoon Demerara sugar
Preheat the oven to 170°c.
Generously butter the slices of brioche, panettone or bread on one side and then spread three tablespoons of jam over them. Cut the slices into triangles and arrange them in an ovenproof baking dish butter side up, overlapping as you go and keeping them stood up if you can.
Whisk together the milk, cream, eggs, sugar and half the orange zest then pour this mixture over the bread. Scatter the candied peel, sultanas, Demerara sugar and remaining orange zest over the pudding, then leave it to soak for 20 minutes.
Place in the preheated oven for 40 to 45 minutes until the top is golden and crunchy, then brush more jam over the top and cook for a further 5 minutes.
Serve the brioche pudding straight from the oven with custard or whipped cream with a little orange liqueur folded through.
Custard or whipped cream, with a little orange liqueur folded through
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This special brioche pudding recipe is just one of the delicious recipes in Embellish with Relish – a new 160-page cookbook is written by Maria Whitehead, co-creator of Hawkshead Relish preserves, chutneys and relishes.
Along with tempting and easy pudding recipes, perfect for a weekend treat, the book also features tried-and-tested dinner classics and contemporary dishes with a twist. And all of the recipes star a popular Hawkshead Relish product.
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