Raspberry jam & butter pudding

Combine the traditions of Christmas and Chanukah with a ‘Chrismukkah’ menu to mark both holidays. Finish your feast with this doughnut-inspired bread & butter pudding

Prep:20 mins
Cook:45 mins
plus at least 15 mins soaking

Serves 6
Easy

Nutrition per serving

kcal 679
fat 50g
saturates 29g
carbs 48g
sugars 0g
fibre 1g
protein 10g
salt 0.51g

Ingredients

250ml whole milk
300ml double cream , plus extra to serve
1 tsp vanilla bean paste
3 eggs , plus 1 egg yolk (freeze the white for another recipe)
45g golden caster sugar
100g unsalted butter , plus extra for the baking dish and buttering the brioche
6 brioche rolls , halved
120g seedless raspberry jam
2 tbsp demerara sugar

Method

Warm the milk, cream and vanilla together in a saucepan over a low heat, stirring until the mixture is steaming – don’t let it boil. Whisk the eggs, yolk and sugar together in a heatproof bowl. Slowly pour in the warm milk mixture, whisking continuously until smooth.
Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls, then arrange six over the base of the dish. Spoon over half the jam, then arrange the rest of the rolls on top, followed by the remaining jam. Pour over the custard and leave to soak for at least 15 mins. Will keep chilled for several hours.
Heat the oven to 200C/180C fan/gas 6. Sprinkle the demerara sugar over the pudding and bake for 30-35 mins, or until the pudding is golden. Serve hot in bowls with extra double cream poured over.