Not every recipe can go according to plan, and even sometimes recipes you’ve done dozens of times before can go wrong. That was the case when I made a brioche loaf and undercooked it leaving it slightly doughy in the middle – much like myself! But, I didn’t want it to go to waste, so I turned it into this wonderful, indulgent White Chocolate and Apricot Bread & Butter Pudding. So, so simple. All you need to do is a make a quick custard and whack it in the oven. Talk about snatching defeat from the jaws of victory!
White Chocolate & Apricot Brioche Bread and Butter Pudding
Print RecipeIngredients
- 500g Brioche Loaf
- 100g Aricots
- Demerara Sugar
- 200g White Chocolate
- 300ml Double Cream
- 568ml Whole Milk
- 4 x Eggs
- 250g Caster Sugar
- 1tsp Vanilla Extract
- Lemon Zest
Instructions
Get yourself a fairly large baking dish - it can be a round pie dish, a rectangular lasagne dish, or anything like that.
Cut the brioche loaf into slices that will fit into your dish.
Now, if your brioche is already a bit stale then you can skip this step. Otherwise, pop your brioche slices onto a baking tray and place into the oven at 160°C/325°F/Gas Mark 3 and bake in the oven for 10 minutes - this will dry them out a little and allow the custard to absorb easier. Remove from the oven and leave to one side, but don't turn the oven off.
Now, add the caster sugar to a bowl and crack in the eggs and beat together until well combine.
Next, over a medium-high heat, add the milk and the cream and stir until it comes up to a simmer. If it starts to rise up the pan, move off the heat. Add in the white chocolate and stir until it's melted.
A bit at a time, pour the hot mixture into the eggs and sugar and stir it in. Make sure to do it a bit at a time to avoid scrambling the eggs. Repeat until all combined.
Now, arrange your brioche slices into your dish by overlapping them until the dish is full.
Next, roughly chop your apricots and distribute over and around the brioche slices.
Pour your custard mixture over every bit of the brioche slices, until you can't add any more. Leave to stand for 10 - 15 minutes to let it soak into the brioche.
Sprinkle over demerara sugar all over the top, then cover loosely with tinfoil and bake in the oven for 30 minutes.
After 30 minutes, remove the foil and bake for a further 15 - 20 minutes until the top is golden and crisp but the apricots aren't starting to burn.
Serve warm with some ice cream or cream, and enjoy!
