Avonmore Brandy Cream Cinnamon Bread and Butter Pudding.
Method
Pre-heat the oven to 150c.
1. Cut the brioche into slices then in half to form triangles. Layer into a 850 ml oven dish.
2. Whisk together eggs, cream, sugar and vanilla. Pour over the brioche slices. Dust with cinnamon.
3. Put into a larger baking tray and fill to a depth of 3 cm with boiling water. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until golden. Serve warm with caramel sauce and whipped cream.
Caramel Sauce Method
1.Heat all the ingredients together over a low heat until they are melted.
2. Raise the heat to medium and allow the sauce to bubble for 3-4 minutes. Cool slightly and then serve.
Ingredients
- 2 x small brioche loaves
- 4 eggs
- 229 ml Avonmore Double cream
- 450 ml Avonmore milk
- 4 tbsp caster sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Caramel sauce, to serve
- Brandy Cream, to serve
Caramel Sauce Recipe
- 2 tbsp golden syrup.
- 15 g Avonmore salted butter.
- 50 ml Avonmore fresh Cream.
