Cherry Bread & Butter Pudding
I’m eating one of these as I sit and write this, you guys, IT’S SO GOOD. Oh my goodness, I can’t even explain. I’ve always adored bread and butter pudding, so simple and delicious. But I feel they have to be done right you know? This one uses in season cherries, but you could make it seasonal by swapping out any fruit that’s in season at the time. I am most certainly making a blackberry one in a few weeks.
It’s indulgent, but popping it into small ramekins makes it feel less so. A small, individual pot of comfort. I think it was these rainy days that made me want to make one. The ice cream helps bring it back to summer vibes. Bread and butter pudding can ‘technically’ be made with any bread. But I’m going to tell you to use brioche here. It just makes it chefs kiss! Honestly, if I owned a country pub, this dessert would be on the menu always. I hope you make it.
Cherry Bread & Butter Pudding
Serves: 3-4
Prep time: 25 mins
Cook time: 25-30 mins
Total time: 50-55 mins
Ingredients
200-250g brioche (can be a bit stale)
250g cherries, pitted (use a straw, so easy)
375ml whole milk
125ml single cream
3 eggs, beaten
100g white sugar + 2 tbsp brown sugar
1 & a half tsp cinnamon
2 tsp vanilla bean paste
50g unsalted butter, melted and cooled
Directions
Chop brioche into cubes and pop into a large mixing bowl.
In another bowl, whisk together eggs, cream, milk, 100g white sugar and 1 tbsp brown sugar, 1 tsp vanilla bean paste and the cinnamon. Set aside.
Pit cherries into a bowl (keeping a couple for the top after cooking if you like) using a straw. Simply take off the stalk and push the straw through the top to the bottom. The pit should come straight out the bottom. Add 1 tbsp brown sugar and the other tsp of vanilla, mix to coat evenly.
Add cherries to brioche, then pour over liquid mixture. Don’t over mix, just so everything is coated evenly.
Evenly spoon mixture into individual ramekins and allow to rest for 15-20 mins. Pre-heat oven to 170c/350f/gas mark 4.
Cook pudding for about 25 mins. Serve with a scoop of vanilla ice cream and a dusting of cinnamon and powdered sugar if you have any (not essential). Top with a cherry if you’re feeling fancy.