by Raymond Blanc

 

It seems that almost every nation in Europe claims a bread and butter pudding as their own – the French version is pain perdu. Regardless, it remains one of our best-loved puddings and is a comfort food classic. This bread and butter pudding is beautifully enhanced by Saint Agur blue cheese, which adds a great depth of flavour to the dish.

Credits: Recipe © Raymond Blanc / Photo © Chris Terry

Prep Time 15 Minutes
Cook Time 30–35 Minutes
Serves 4
Method
  1. In a small saucepan, on a high heat, bring the sugar and water to the boil, add the sultanas and remove the pan from the heat. Leave the sultanas to soak for 30 minutes, then strain any excess liquid from the sultanas and reserve to one side.

  2. In a medium saucepan, bring the cream, milk and vanilla extract to the boil, remove the pan from the heat and stir in the 70g of Saint Agur until it has melted.

  3. Separately in a large bowl, whisk the eggs, egg yolks, sugar and salt. Then whisk in the hot milk and Saint Agur Blue Cheese. Put to one side.

  4. Use a pastry brush to lightly butter the baking dish with the softened butter.

    In a medium bowl, use a spatula to cream the packet of Saint Agur – it should be soft enough to spread.

    On a large tray, lay out the slices of brioche. Spread each slice with the softened Saint Agur Blue Cheese.

    Scatter the pecans, crystallized ginger and soaked sultanas evenly over the brioche and gently press into each slice.

  5. Layer in the baking dish with the brioche, overlapping the slices and building up the layers to evenly fill the dish. Pour over any remaining custard and leave to stand for 20 minutes or so, to allow the bread to fully absorb the liquid.

    Preheat the oven to 170°C.

    Bake for 35-40 minutes, or until the pudding’s top is a rich golden colour. Leave to one side to rest for 15 minutes, allowing the pudding to continue to cook through.

    Add a dusting of icing sugar before serving.

Variations: any dried fruit can be added instead of, or in addition to the sultanas. Dried cherries soaked in kirsch are particularly delicious.

INGREDIENTS

50g caster sugar

50ml water

80g sultanas

280ml double cream

280ml whole milk

½ tsp vanilla extract

70g Saint Agur blue cheese, broken up

4 medium eggs

100g caster sugar

1 pinch sea salt

30g unsalted butter, room temperature

150g Saint Agur Blue Cheese

500g brioche loaf, cut into 1cm thick slices

40g pecan nuts, roughly chopped

40g crystallized ginger, roughly chopped

icing sugar, for dusting

PRODUCT

View Method

Recipe Method

  1. In a small saucepan, on a high heat, bring the sugar and water to the boil, add the sultanas and remove the pan from the heat. Leave the sultanas to soak for 30 minutes, then strain any excess liquid from the sultanas and reserve to one side.

  2. In a medium saucepan, bring the cream, milk and vanilla extract to the boil, remove the pan from the heat and stir in the 70g of Saint Agur until it has melted.

  3. Separately in a large bowl, whisk the eggs, egg yolks, sugar and salt. Then whisk in the hot milk and Saint Agur Blue Cheese. Put to one side.

  4. Use a pastry brush to lightly butter the baking dish with the softened butter.

    In a medium bowl, use a spatula to cream the packet of Saint Agur – it should be soft enough to spread.

    On a large tray, lay out the slices of brioche. Spread each slice with the softened Saint Agur Blue Cheese.

    Scatter the pecans, crystallized ginger and soaked sultanas evenly over the brioche and gently press into each slice.

  5. Layer in the baking dish with the brioche, overlapping the slices and building up the layers to evenly fill the dish. Pour over any remaining custard and leave to stand for 20 minutes or so, to allow the bread to fully absorb the liquid.

    Preheat the oven to 170°C.

    Bake for 35-40 minutes, or until the pudding’s top is a rich golden colour. Leave to one side to rest for 15 minutes, allowing the pudding to continue to cook through.

    Add a dusting of icing sugar before serving.