French Bread and Butter Pudding.
What could possibly be French about bread and butter pudding? Absolutely nothing! This is a typical English dish that I would never eat growing up. To me, sliced white bread was meant for bacon sandwiches or cheese on toast; it certainly wasn't pudding. Then I married a man who liked very few desserts but especially liked bread and butter pudding. There had a be a way of making it delicious so I started to use mini brioche loaves, which were easy to buy in the UK. For this dish it was my husband's birthday so I had to make him his favourite. I said I was going to tweak it a little. Actually I tweaked it a lot.
This bread and butter pudding uses la Gâche bread, which is very much like a Brioche loaf. La Gâche is a local speciality from the Vendée department which is just a couple of kilometres from us. You could use Panettone, Brioche, croissants or any other sweetened bread. Cut the bread in half or in the diagonal and arrange in a greased baking dish.
Traditionally this dish would have raisins in it but I find they can catch and burn in the oven so I have switched them with chopped hazelnuts as a nod to the French love of a certain chocolate and hazelnut spread.
Break a bar of plain chocolate (70% solids) into small pieces and and spread over and between the bread. Make a simple custard mix with milk, eggs, sugar and vanilla and pour over the bread. For extra naughtiness I added a few squeezes of caramel sauce.
Sprinkle with brown sugar and cinnamon and bake for 45-55 minutes until puffed and golden brown. Purists cook this in a bain marie but don't bother.
With this version each mouthful will be full of crunchy nuts, melted chocolate, caramel, buttery bread and rich custard.
It's a bit like a pain au chocolate, English style or bread and butter pudding French style! What do you think?
If you like this French Bread and Butter Pudding you might also like my Simple Cinnamon Vanilla Pain Perdu
Don't forget to Pin the French Bread and Butter Pudding for later!
- 6 slices Sweet bread such as Brioche, buttered
- 100 g plain chocolate in small pieces
- 50 g chopped hazelnuts
- 1 tbsp brown sugar
- 2 tbsp caramel sauce optional
- 1 tsp ground cinnamon
- 750 ml milk
- 3 eggs
- 50 g sugar
- 1 tsp vanilla extract
- In a large jug beat all the custard ingredients together.
- Grease a baking dish and arrange the bread with the nuts and chocolate.
- Pour over the custard mix, drizzle on the caramel if using then sprinkly with cinnamon and brown sugar.
- Bake at 180 C for 45-55 minutes until puffed up and golden.
- Serve with some pouring cream.