As you might have noticed, I’m all about comfort food at the moment.
Soup is still my absolute favourite (with cream of tomato, tomato & lentil & butternut versions featuring heavily in my diet this month), but I’d be lying if I pretended like what I really crave lately is carbs.
Pasta, mash, rice and all sorts of nursery puddings… basically all the beige things!
Best of them all though?
This incredible, festive take on the classic bread & butter pudding.
There’s something so comforting about bread & butter pudding – and this version, made with Karaway Bakery’s delicious cinnamon, walnut and raisin brioche loaf takes this classic British pudding a step further.
Soft and indulgent, with crunchy nuts and moist raisins scattered through and the warm aroma of cinnamon, it’s the sort of food winter is made for.
So make the most of the cold season and pud‘ it on your menu… You can thank me later!
- 8 slices Karaway cinnamon, raisins & walnuts brioche loaf, cut into triangles
- 75g slightly salted butter
- 3 eggs
- 2 tbsp caster sugar
- 100 ml double cream
- 1 tsp vanilla extract (this is the BEST!)
- 200ml whole milk
- 1 tbsp soft brown sugar
- Butter the bread and your baking dish.
- Arrange the bread slices in overlapping rows into your baking dish.
- In a large bowl, beat together the eggs and caster sugar. Add the cream and vanilla paste and mix well before incorporating the milk little by little.
- Pour the custard mixture into your baking dish and leave to rest for 15 min.
- Pre-heat the oven to 180°C (350°F / gas mark 6).
- Dot the dish with any remaining butter and sprinkle with the soft brown sugar.
- Place in a bigger dish and fill halfway with water to make a bain marie.
- Cook for 35 min until golden brown. Serve on its own, with salted caramel sauce, extra custard or vanilla ice cream.
More comfort food recipes
Sticky date porridge (VE, GF)