Gradually pour over the cream mixture, making sure all the bread is coated. If you have time, leave the pudding to stand for 30-60 minutes. Then heat the oven to 180C (160C fan, Gas 4). Sprinkle the demerara sugar over the top of the pudding, and bake for about 40 minutes until well-risen, crisp and golden. Serve warm with creme fraiche or cream.
Arrange the bread in a 2 litre ovenproof dish, overlapping and layering the triangles. Sprinkle over the raisins. Mix the eggs and yolks, sugar, milk, cream, nutmeg and cinnamon in a jug, then pour evenly over the bread. Wrap the dish in cling film, then chill for at least an hour. Heat the oven to 170°C/150°C fan/gas 3½. Bring the cream, milk and salt to the boil in a heavy-based saucepan with the cardamom, then leave for 15 minutes off the heat. Beat the eggs, egg yolk and sugar together. Pour the warm milk mixture on to this egg mixture, stirring constantly. Grease a 2 litre ovenproof dish with butter. Slice the brioche and butter it. Butter the slices of brioche or panettone and cut each slice into 4 triangles. Arrange a layer of the bread, butter-side up, in the oven dish. Sprinkle two-thirds of the raisins over the bread, then add most of the orange zest and cinnamon – you’ll find it’s easiest to grate the zest directly over the pudding. James Marin makes an extremely indulgent Bread and Butter Pudding.For more BBC Good Food videos visit our channel: http://www.youtube.com/bbcgoodfood For rec
Preheat the oven to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little of the butter. The Spruce Eats / Diana Chistruga. Spread one side of each of the bread triangles with remaining butter. The Spruce Eats / Diana Chistruga. Cover the base of the dish with overlapping triangles of bread, butter-side up.
In a skillet, heat the olive oil over medium heat. Add the shallots and saute until softened, about 5 minutes. Remove from heat and set aside. In a medium mixing bowl, beat the eggs. Whisk in the salt, milk, cream, pepper and nutmeg. Pour the egg mixture over the bread. Add in the shallots, ham, thyme and ¾ cup of cheese and mix well.
\n\n \n \n \n\nbrioche bread and butter pudding
Cut the bread into fingers and layer them in the bottom of a small dish. (About 600 ml capacity). Add dried fruit. Whisk together the egg, milk, cream, vanilla extract and cream.

Instructions. Use the melted butter to grease the bottom and sides of a 9x13 baking dish. Place the bread cubes into the 9x13 dish, pressing down lightly and moving the cubes around to get them into an even layer. Whisk together the milks and pumpkin pie filling.

Butter a 2 qt. baking dish and coat it with sugar. In a bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. In a mixing bowl whisk the custard ingredients. Eggs, sugar, vanilla, cream and milk. Whisk until well blended.
Melt 90g of butter in a small pan, then stir into the mixture. Pour into a baking dish and cook at 150C/gas mark 2, for 90 minutes, then turn up the heat to 180C/gas mark 4 and continue baking for

400g sliced brioche loaf. 80g unsalted butter, softened, plus extra for greasing. 3 British apples (about 400g), cut into 1½cm wedges. 40g raisins. 475ml double cream. 355ml whole milk. 200g caster sugar. 3 large eggs, plus 2 yolks. ½ tsp salt.

Arrange brioche in a rough 2.1 litre (33/4 pint) fairly shallow ovenproof dish, overlapping the slices. Dot over (and between the slices) the white chocolate chunks and raspberries. Method. Start by making the lemon curd. Put the sugar, lemon juice, whole eggs, yolks and vanilla in a heatproof bowl and whisk to combine. Set the bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Cook gently for about 15 minutes, stirring occasionally, until the curd has thickened. Pour this milk mixture evenly onto the bread cubes, and leave to soak for an hour or so. Near the end of the soaking time, heat the oven to 180C (350F). Scatter the flaked almonds on top if using. Bake for 30-35 minutes or until puffy and golden brown. Remove from the oven, dust icing sugar on top and serve warm. Method. Lay the plum halves cut side up in an ovenproof dish and place 1/2 teaspoon of caster sugar in the centre of each one. Bake in a fairly hot oven (200°C/gas 6) for 15 -20 mins, until they are tender and the juices have run. Remove from the oven and leave to cool. Cut the crusts off the bread and cut it into slices that roughly Instructions. Set the oven temperature to 140 degrees Celsius. Toss the soaked sultanas with the melted butter and place the croissants in an ovenproof dish. In a pan, warm the cream, milk, and vanilla. In a large bowl, beat the eggs and sugar together. Pour the warmed cream mixture over the eggs.
Preheat oven to 350° F. Melt butter in a large cast iron skillet or casserole dish in the oven while it preheats. Cut brioche bread into chunks (approximately 1-inch squares). Combine milk, eggs, sugar, cinnamon, and vanilla in a large bowl; mix. Add cubed bread and stir to mix.
Preheat oven to 180°C. Place the sultanas and dried cranberries in a bowl-pour over 50ml of Cointreau and set aside. Butter the bread with some butter and set aside. For the custard: in a bowl whisk together the cream, milk, sugar, Cointreau and eggs until well combined. .