Boozy brioche butter pud

Boozy Brioche Butter Pudding

(A quite nice recipe wot I made up. Serves six or four “Oh well, if you insist but I never normally eat puddings….” kind of people who will probably pig out and have seconds).

Loaf of brioche





Pint of milk or pint of milk and double cream mixed

2 large eggs

Grand Marnier

2 oz (50g?) caster sugar

A pot of almond and orange conserve (French). If you can’t get it, improvise.

Demerara sugar for sprinkling

Nutmeg for sprinkling

Cut eight slices of brioche and sprinkle with a tablespoon or so of Grand Marnier each, depending on how boozy you want it. Spread slices with soft butter and then spread with conserve.

Grate zest of orange and of lemon over the top of them. Cut each slice in half and arrange about half quantity in one layer in bottom of large flattish dish.

Sprinkle with half of the caster sugar and about half of the sultanas.

Cover with second layer of brioche slices, sprinkle on the remainder of the caster sugar and sultanas.

Heat the milk/cream mix in a pan until hot but not boiling. Crack in the two eggs and mix with balloon whisk. Pour the custard over the brioche layers.

Leave for 25 minutes to stand. Sprinkle the top with demerara sugar and nutmeg. Place in 160C oven for one hour.  It puffs up very nicely.

Serve with custard or ice-cream or on its own.


About janh1

Part-time hedonist.
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2 Responses to Boozy brioche butter pud

  1. IsobelandCat says:

    When I’ve lost some of the weight from the extensive meals enjoyed at the hotel this week I shall indulge.

  2. Jan says:

    Yes. Best eaten when really appreciated. Sounds like you’ve had a surfeit of good food! 🙂

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