Soft delicious custard soaked brioche with tasty Christmas Pudding with crispy edges. Once you have eaten this Brioche & Christmas Pudding Bread & Butter Pudding, you will struggle to eat it any other way again.
Cut the Christmas pudding into roughly 2cm chunks. Add to a microwaveable bowl and heat for one minute to soften the pudding
Brush the inside of an ovenproof dish (with a capacity of 3 pints) with some of the melted butter
Cut the brioche into roughly the same sized pieces as the Christmas pudding and add both to the buttered dish
Spoon the remaining butter over the brioche only
Beat together the eggs, extra yolks and sugar until pale and fluffy
Add the cream, milk, orange zest, Cointreau and salt and mix to combine
Pour the liquid mix over dish and allow to soak for 15 minutes
Preheat the oven to 180ºC (160ºC fan assisted). Bake in the oven for 30-40 minutes until it is just set and a lovely brown colour
Allow to cool for 10 minutes before dusting with icing sugar and serving
Keep the pudding in the fridge for 2 days. Reheat in the microwave until piping hot.
Nutritional information is given as a guide only.