Bread through and butter pudding: so basic, so comforting. For the most component I very like a regular just one, but during the festive time, I’m much more than satisfied to split a number of principles. The cranberries bring a welcome burst of color and a delightful tartness that cuts by means of anything prosperous. And December is probably the only time of 12 months that I’ll happily try to eat marzipan, so I have snuggled a several nuggets into the custard for pops of almondy chewiness.
Cranberry and marzipan bread-and-butter pudding
Prep 20 min
Prepare dinner 45 min
For the cranberry sauce
200g clean or frozen cranberries
65g caster sugar
Juice of ½ orange
For the pudding
200ml double cream
3 significant eggs
2 egg yolks
¼ tsp almond extract
70g caster sugar
The zest of 1 orange
10 thick slices brioche
75g marzipan, roughly chopped
A tiny handful of flaked almonds
Icing sugar, for dusting
Heat the oven to 180C (160C lover)/350F/gas 4.
Put the cranberries, sugar and orange juice into a tiny saucepan in excess of a medium-substantial warmth. Provide to a boil and cook dinner until eventually the cranberries turn into soft and syrupy. Take out from the heat and established apart.
In a massive jug, whisk alongside one another the milk, product, eggs, yolks, almond extract, sugar and zest.
Slice the slices of brioche in 50 percent diagonally, to make triangles, and prepare them snugly into a baking dish. Scatter the chunks of marzipan more than, nestling some of them in among slices. Pour the milk mixture more than the bread and permit it sit for 15 minutes to soak.
Ideal just before baking, scatter the flaked almonds above the leading and spoon about fifty percent of the cranberry sauce across the surface of the pudding. Bake for 40-45 minutes, until eventually the custard is established with a slight wobble in the center. Go away to awesome for 10 minutes before dusting with a small icing sugar. Serve warm with custard and the relaxation of the syrupy cranberry sauce.