Truffled Bread and Butter Pudding

Bread and butter pudding, but not as you know it!

Total time: 1 hour 30 mins

Prep: >30 mins
Cook: 30 mins to 1 hour

Easy

6

Directions

1. You will need 1.5-litre ovenproof dish (rough dimensions 18 x 23 x 5 cm)
2. Preheat the oven to 180C and use some of the butter to grease the dish
3. Combine the dried fruit (if using), sugar and lemon zest together in a bowl and toss well to combine
4. Cut the brioche loaf into slices and butter with the truffled butter
5. Cover the base of the dish with brioche buttered side down
6. Sprinkle with the dried fruit mixture
7. Repeat the layering with the brioche and dried fruit, this time layering the brioche buttered side up
8. For the custard, beat together the eggs, cream and milk in a bowl and pour over the pudding
9. Sprinkle with demerara sugar and leave to stand for at least 1 hour
10. Bake the Truffled Bread and Butter Pudding for about 30-40 minutes or until the top is golden brown, crisp and the pudding has puffed up.
11. Serve hot – or cold! – with cream, ice cream or every variation!

WENDY BURDIS

Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented – only joking! I’ve since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!