Some weeks ago, I enrolled a course to become an independent art curator (exciting!). It’s keeping me very busy, with classes all Saturdays and research and homework during the week. I’m loving it. And, bizarrely (or not), because I have less free time, I organise it way better! As a result, I have been cooking and baking much more than previously.
Last Sunday, for example, our dear friends visited us one last time before moving out of London and down to the seaside. These two like their food so we wanted to make something extra special for them. Special but unfussy – some honest, homemade, no-nonsense winter comfort food. So I made my pecan and raisins bread & butter pudding!
Now, I say *MY* bread & butter pudding and this is not entirely true. I actually based it on a recipe from Lucy’s Food recipe book and adapted it to our taste. The original recipe has dried apricot and an apricot coulis, but I like my bread & butter pudding a little bit more traditional.
- 12 slices of brioche
- 60 grams of unsalted butter, at room temperature (spreading cold butter on brioche proved nearly impossible and extremely frustrating for short-tempered me 🙂 )
- 60 grams of pecan nuts, roughly chopped
- 60 grams of raisins
- 150 ml of double cream
- 150 ml of semi-skimmed milk
- 4 free-range eggs
- 30 grams of caster sugar
- 30 grams of cane sugar (or light brown sugar)
- fresh nutmeg, or cinnamon, or cardamon to taste.
- Pre-heat oven to 190C (gas mark 5).
- Spread the brioche slices with butter.
- Layer into an ovenproof dish with the pecans and raisins.
- In a bowl, mix the cream, milk, eggs, caster sugar and grate a little fresh nutmeg. Depending on the mood and season, you can also add a little cinnamon and cardamon to the eggy cream mixture.
- Pour the mixture over the brioche.
- Sprinkle evenly with the cane sugar.
- Bake in the oven for 40-45 min, or until the pudding has puffed up and the eggs are cooked through (you can check with a knife)
Serve warm with a little double cream.
Yes, it’s that easy and that tasty!
I like this recipe because I find the brioche makes it a little bit less stodgy than regular bread and butter pudding, and the crunchy pecans give the pudding a nice contrast of textures. I wouldn’t go as far as to pretend it is a light pudding, but definitely lighter than bread and butter puddings I have had before! 😀