Sunday, March 11, 2012

Brioche Pudding with Sour Cherries and White Chocolate – a crowd pleaser!

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Bread-and-Butter Pudding is one of the great mysteries of the universe. How is it that such a simple collection of ingredients - stale bread, a few eggs, a little sugar and some dairy - can make such a crowd-pleasing dessert?

I have some friends coming for dinner so I have upped the ingredients a notch to raise this dessert from ‘family favourite’ to ‘elegant afters’... Hey, who am I kidding? This dessert will never be elegant but it tastes really, really good. It is light and luscious, with a crunchy sugary almond top. What more could you ask for from a dessert!

For 6 servings you will need...

... to pre-heat the oven to 170°C at step 3

25g butter, at room temperature, to butter 6 ramekins or individual pie dishes
350g brioche, cut into slices about 1cm thick, then cut into triangles
120g good quality white chocolate, roughly chopped
60g dried sour cherries (dried cranberries can be substituted)
375mls fresh milk
180mls fresh cream
75g runny honey
3 eggs, beaten
1 teaspoon grated lemon zest
60g almonds, roughly chopped

Icing sugar for dusting

Whipped cream or ice cream to serve 

1                 Butter six ramekins or individual pie dishes. Arrange a layer of brioche triangles in the base of each. Scatter the sour cherries and the chopped white chocolate over this layer. Cover with another layer of brioche.
2                 Pour the cream and milk into a jug then add the honey. (The easiest way to weigh the honey is to put the jug on weighing scales and add the honey directly into the jug). Add the beaten eggs and lemon zest and stir until all the ingredients are well combined. Divide this raw custard between the dishes and scatter the chopped almonds over the top. Cover loosely with cling film and leave in the fridge for several hours or overnight for the brioche to absorb the mixture and for the lemony vanilla flavours to meld.
3                 When you are ready to cook the brioche pudding, pre-heat the oven to 170°C and boil a kettle of water. Meanwhile, dust the puddings with a generous layer of icing sugar. When the water has boiled, place the puddings in a roasting tin then transfer the tin to the oven. Carefully add enough boiling water to come about halfway up the sides of the ramekins. This helps distribute the heat evenly and avoids the eggs overcooking.
4                 Bake the puddings for about 30 minutes or until golden brown. Serve immediately with whipped cream or good vanilla ice cream. (While at their best straight out of the oven, these have been known to make an excellent breakfast.) 

Variations: This dessert is also really good with French bread, or croissants. Vary the flavours by adding different dried fruits and flavouring the egg mixture with spices (I love dried apricot and cardamom; or candied orange peel and fresh ginger).
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  1. Bread and butter pudding never looked so classy - the cherries and the chocolate - this is simplly drool worthy :D

    Choc Chip Uru
    Latest: Tropical Caramelised German Pancakes

  2. Delicious. As youe by line says Simple Ingredients, Magical Food.

    It really is amazing how this comes together

  3. I love bread pudding Hester. Last summer we made a chocolate chip and raspberry bread pudding for a friends fortieth birthday cake.... It was loved by all.
    I love the ginger option at the end there. Sounds like it would put a totally different spin on it...and I love ginger!

  4. Oh my gosh, Hester. What is it about bread pudding that is so insanely good! Actually, I think it can be quite elegant, especially when served in individual ramekins. But I don't care how you serve it to's just so delicious and comforting! Sour cherries and white chocolate...perfect! : )

  5. This is exactly what I'd want in my bread pudding...cherries and white chocolate! Fabulous idea!!!

  6. Hi Hester,
    Your bread pudding looks fabulous!

  7. The brioche as well as the flavors of this bread pudding make for one awesome dessert. It is hard for me to even keep brioche around, but by the looks of this picture I may have found motivation to save some back for this dish. Delicious post!

  8. Wow, I love bread pudding and this recipe sounds fabulous! I want to be your friend and come to dinner!

  9. I love bread pudding! :) And cherries and white chocolate sound like a perfectly indulgent addition :) Wonderful!

  10. This may be a classic simple dessert but adding the Hester touch is magic. I love the spicy apricot and cardamom version. Even your eggs are magic with the wee blossom flowers!

  11. Oh this is just lovely! What amazing combinations you have going on here.

  12. It is amazing that such a simple treat can be such a glorious thing! This bread pudding recipe is delightful!

  13. I just love. Bread and butter pudding but this one super charged with yummy goodness!

  14. Bread pudding is one of my go-to desserts. Love this version with the cherries--I have no doubt it was a hit!

  15. I just love bread pudding and you have taken it to new heights... i love the combination of flavors and I bet it tastes even greater because of the buttery brioche! thanks for sharing :)

  16. Oh, yum. For breakfast? That is proper decadent! I can imagine the cardamom variation would be extra special. Nice in the individual dishes. too. :)

  17. Looking at all of your ingredients... a crowd pleaser indeed. Delicious!

  18. Wow. I think only you would photograph eggs with flowers in the carton. Brilliant.

    This pudding looks divine, absolutely divine.

  19. This sounds amazing!! Cherries and white chocolate are a delicious combination to begin with, but I bet they're even better with brioche. Beautiful!

  20. I looked for brioche and google found your blog! Your brioche pudding looks amazing! Your friends are so lucky!

    I’m making some homemade brioche right now! Crossing fingers…


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