Brioche and Butter Pudding with Sticky Figs

A popular choice in our Flint Barns Dining Room, this brioche and butter pudding recipe from our Chef hits the spot when it comes to comfort food.

Serves 8.

INGREDIENTS

1x sliced brioche loaf

500ml full fat milk

Zest of 1 orange

1tsp vanilla essence

50g castor sugar

2 eggs

300g chopped dried figs

50g melted butter

Mixed sweet spice

A sprinkle of demerara sugar for the top

Cream, ice-cream or Greek yoghurt to serve

METHOD

Preheat oven to 180°C or Gas mark 4
Grease a large baking dish with some of the butter
Gently heat the milk until just simmering. Add the orange zest and vanilla essence
Separately, whisk together the eggs and sugar in a bowl
Pour the warm milk onto the egg mixture and combine
Layer the sliced brioche in the bottom of the baking dish and sprinkle on some of the chopped figs and mixed spice. Repeat with more layers until the dish is full. Drizzle the remaining butter on the top layer
Pour the egg and milk mixture over the brioche and allow to soak for 15 mins
Sprinkle demerara sugar on top and and mixed spice
Place the dish into the preheated oven and cook for 40 mins or until golden and the custard is set.
This dessert can be served with cream, ice cream or Greek yogurt

Brioche and Butter Pudding