This is the most divine Brioche pudding you will ever taste! Sweet maple syrup is poured over buttered brioche, white chocolate chips are sprinkled over before the whole pudding is covered in cinnamon custard and baked until golden.
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
For the custard:
1cup(240ml) milk,I used skim
1cup(240ml) double cream
1/4cup(50g) caster sugar
For the pudding:
1loaf Briochesliced (mine was 400g)
1stick (113g) unsalted butter,at room temperature
1/2cup(120ml) maple syrup,NOT flavouring/essence
3/4cup(132g) white chocolate chips,divided
For the custard: place the milk and cream into a medium sized saucepan and place on a low/medium heat. Bring to a simmer, but do NOT boil. Once simmering, remove from the heat and leave to cool for 10 minutes.
Whilst the cream is cooling, butter both sides of your brioche slices and roll each slice up loosely.
Place into a greased 9x13 inch pan, in a level layer. Pour maple syrup over the brioche and sprinkle with 1/2 cup white chocolate chips. Leave to one side for maple syrup to soak into bread.
Place the eggs, sugar, vanilla extract and cinnamon into a large bowl and whisk until smooth.
Very gradually pour your cooled cream and milk into your egg mixture, stirring continuously. (If you add it too quickly you could scramble the eggs)
Once all the milk and cream are incorporated with the eggs, transfer the mix back to the saucepan and return to the heat. Stir continuously until you feel the mixture thickening, 5-8 minutes. DO NOT boil!
Once thickened (it will coat the back of your spoon) remove from heat immediately and continue stirring for 20 seconds.
Pour over the brioche and smooth with the back of a spoon, making sure the custard falls into all the gaps in the bread. Leave to one side whilst you preheat the oven to 160C/325F.
Place in the oven for 35-40 minutes until golden, puffy and the custard is set - it should have a small amount of wobble in the middle. Leave to cool for 15 minutes before sprinkling remaining white chocolate chips over the top.
Leave to cool in the pan completely.
Slice into 10-12 and serve with cream/custard/maple syrup.
Brioche pudding will keep in an airtight container, in the fridge for 3 days.