I bought some chocolate chip brioche bread this week for something a little different. Â I decided to try it out in a bread and butter pudding recipe. Â The result was really tasty. Â It’s not too sweet and is quick and easy to make. Â I like to leave the crust on the bread, as it gives it a little bit of crunch when cooked. Â The recipe is adapted from, The Woman’s Weekly Sweet Old Fashioned Favourites.
6 slices chocolate chip brioche bread (plain brioche or other bread is suitable to substitute)
2 1/2 cups milk
1/4 cup raw sugar
1 tsp vanilla essence
1/4 tsp nutmeg
Butter to spread on bread
Spread butter on one side of each slice of bread. Â Cut each slice into 4 triangles. Â Arrange in an ovenproof dish, slightly overlapping each piece of bread. Â In a jug, whisk milk, eggs, sugar, vanilla essence and nutmeg until combined. Â Pour liquid over bread and let it sit for about 5 mins to allow liquid to soak into the bread. Â Place dish in a pre heated, oven at 160 degrees celsius (325F) for approximately 45 minutes or until slightly browned on top. Â Serve warm with a dollop of cream if desired. Â Will serve 4-6 people.