Friday, 7 September 2012

Leasa's Special Bread Pudding and a New Website!


Bread Pudding·         25g/1oz butter,

·         Full Loaf of Sliced Brioche

·         50g/2oz sultanas---optional

·         350ml/12fl oz whole milk

·         50ml/2fl oz double cream--optional

·         2 free-range eggs

·         40g granulated sugar

·         2-3 tsps of Vanilla Essence

·         2-3 tbsp of Brown Sugar


Preparation method

1.     We suggest using one of the following pans for this dish: Small Roaster, 24 cm Cocotte, Rectangular cocotte, and even a 28cm Saute pan!

2.     Spread each slice with on one side with butter, then cut into triangles.

3.     Arrange a layer of Brioche, buttered-side up, in the bottom of the pan, then add a layer of sultanas or other fruit if preferred and sprinkle sugar. Repeat the layers of bread, sultanas and sugar, until you have used up all of the brioche. Finish with a layer of Brioche and sprinkle with brown sugar, then set aside. Do not put sultanas on the top layer.

4.     Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.

5.     Crack the eggs into a bowl, add three quarters of the sugar, Vanilla Essence and lightly whisk until pale.

6.     Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

7.     Pour the custard over the prepared bread layers and sprinkle with remaining sugar. Leave to stand for 30 minutes.

8.     Preheat the oven to 180C/355F/Gas 4.

9.     Place the pan into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Will Post more pictures soon!

Check out our new website on! We have fully updated it and are slowly adding new items daily for our Diamond Cookware line.

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