Quince bread and butter pudding

Name: Quince bread and butter pudding
Cook time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 5 eggs; 300ml thickened cream; 400ml milk; 60g castor sugar; 1 orange, zested; 1 vanilla bean; 8 x1cm-thick slices of brioche; 150g quince paste, cut into 1-cm cubes; 2 tbsp raw sugar; 

Frank Camorra

August 31, 2015

Tea-time treat: Quince bread and butter pudding.Marcel Aucar

easyTime:1-2 hoursServes:6

Hearty, comforting bread and butter pudding is always a winner when it's cold. If you don't have quince paste, substitute a firm jam of your choice.

Ingredients

5 eggs
300ml thickened cream
400ml milk
60g castor sugar
1 orange, zested
1 vanilla bean
8 x1cm-thick slices of brioche
150g quince paste, cut into 1-cm cubes
2 tbsp raw sugar

Method

1. Preheat the oven to 180C.
2. Lightly grease a one-litre ovenproof dish.
3. Combine eggs, cream, milk, castor sugar and orange zest in a mixing bowl, then scrape the seeds from the vanilla pod and add these to the bowl. Whisk vigorously to combine and set aside.
4. Cut the slices of brioche diagonally in half. Place one layer of brioche in the prepared dish. Scatter one third of the quince cubes over the brioche. Layer the remaining brioche slices to fit into the dish and scatter remaining quince cubes over that layer.
5. Pour cream mixture evenly over brioche and stand the dish until it is completely absorbed, about 1 hour.
6. Scatter raw sugar over the top and bake until golden and custard is firm, about 30-40 minutes.
7. Serve immediately or at room temperature, lightly dusted with icing sugar.