Desserts

Whiskey Brioche Bread and Butter Pudding

20 mins
Prep
35 mins
Cook
6
Servings

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Ingredients

  • 1 stale brioche loaf, sliced
  • 50g Irish butter, softened
  • 75g sultanas or raisins
  • 3 tbsp smooth Irish whiskey
  • 300ml whole milk
  • 300ml double cream
  • 4 large eggs
  • 100g caster sugar
  • 1 tsp vanilla extract or paste; Demerara sugar (for crunchy topping)

Method

  1. Place the sultanas in a small bowl, pour over the Irish whiskey, and let them soak for at least 30 minutes (or overnight).
  2. Preheat your oven to 180°C (160°C fan) and grease a baking dish with a little butter.
  3. Butter each slice of brioche, cut into triangles, and layer them in the dish, scattering the plump, whiskey-soaked sultanas between the layers.
  4. In a jug, whisk the milk, double cream, eggs, caster sugar, and vanilla together. Pour this rich custard evenly over the brioche.
  5. Press the bread down gently to submerge it and let it stand for 15 minutes to absorb the liquid.
  6. Sprinkle the top generously with Demerara sugar and bake for 35 minutes until the custard is set but slightly wobbly in the center, and the top is golden and crisp.

An upscale twist on a nostalgic classic. Soft, buttery brioche slices are soaked in a luxurious egg custard spiked with Irish whiskey, studded with plump sultanas, and baked to golden perfection.