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Berry and marzipan bread and butter pudding
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80g unsalted butter, softened, plus extra for greasing
400g sliced brioche loaf
150g golden marzipan, cut into 1cm cubes
1 orange, zest
500ml whole milk
½ tsp vanilla powder (or paste)
50g golden caster sugar, plus 1 tbsp for sprinkling
1. Preheat the oven to 180˚C, gas mark 4. Spread the butter all over the brioche; halve each slice diagonally. Lay the pieces so that they are slightly overlapping in a large, greased ovenproof dish (about 2 litres in volume), scattering the marzipan and berries between the pieces. Grate over the orange zest.
2. Whisk together the milk, eggs, vanilla and 50g sugar and pour evenly over the brioche. Sprinkle over the remaining 1 tbsp sugar and leave to sit for 10 minutes or so, until the milk has been absorbed. Bake on a baking tray for 40-45 minutes, until golden. SF
This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2016.