In my somewhat haste to use up some of the (what appears like anyway) mountain of baking ingredients I seem to acquire, I made a lovely bread and butter pudding with brioche rolls and forgot to take a picture. Or more that I took a picture but was too hungry to pay it much attention before we devoured the pudding! Not giving myself a chance to upload the photos, we just scoffed the lot up! It wasn’t until I had uploaded the photos that I saw my error – too many shadows, poor light and blurry photos. So my great initiative to use up the food on the shelves failed at the first hurdle – as I had to buy some more gluten free Schar Brioche Rolls.. Sad but true.
So a second round of bread and butter pudding had to be made (it’s a shame)and everyone had to wait until I have taken the right shot. It was a Sunday pudding, but I was getting ‘that’ photo no matter what, it only left ‘Custard or Cream, Madam?’
Preheat the oven to Gas 3/140c and lightly grease a small pie tin – roughly 23x17x5cm
- 1 x 4 packet of Schar Gluten Free Brioche Rolls
- butter to spread on the brioche slices
- 4 eggs
- 350ml milk (I used semi skimmed)
- 50g caster sugar
- 1 teaspoon of vanilla paste
- 100g dried fruit
- 50g grated chocolate (dark or milk)
- Cut the gluten free rolls into about 6 slices and lightly butter, set aside
- Whisk together the eggs, milk, sugar, vanilla until fully mixed
- Cover the base of the tin with around half of the butter brioche slices and then scatter with 2/3rd of the dried fruit and 2/3rd of the grated chocolate
- Cover this with the remaining butter brioche and sprinkle the top with the remaining thirds of dried fruit and grated chocolate.
- Pour in the whisked egg and milk mix slowly. You’ll find that there will be some left – just let the milk mix soak into the brioche and pour in the rest once it has been soaked in.
- I then left mine to the soak for a further 10 minutes before putting in the oven on the middle shelf for about 35 minutes – just check for a lovely wobble, firm, but still a little shimmy!
- Serve (no need to leave for another 20 minutes whilst you take the right photo!) with custard, cream or just as it comes.
If there is some left over – you could eat it cold, or gently warmed in the microwave.
Fancy buying the gluten free brioche rolls from Amazon?