Preheat oven to 350° F. Melt butter in a large cast iron skillet or casserole dish in the oven while it preheats. Cut brioche bread into chunks (approximately 1-inch squares). Combine milk, eggs, sugar, cinnamon, and vanilla in a large bowl; mix. Add cubed bread and stir to mix.
Directions. Step 1. Pre-heat oven to 180C/350F/Gas 4 and butter a glass baking dish. Step 2. Cut the brioche buns in half and spread with butter. Then add the chocolate spread on on half of buttered bun and the marmalade on the other half. sandwich them together and arrange in the buttered baking dish. Step 3. Nigella's Orange Scented Brioche Pudding (from FEAST) is a bread and butter pudding that is made with sweet brioche bread and marmalade. The assembled pudding can be frozen for up to 3 months as long as you use a dish that is suitable for both the freezer and the oven. Wrap the dish tightly in a double layer of clingfilm and a layer of foil Remove the vegetables from the oven to cool for 3-5 minutes. Roast the butternut squash and mushrooms. Step 5: Reduce the oven temperature to 350 degrees Fahrenheit and grease a 2.5-quart baking casserole dish. Step 6: In a large bowl, whisk together the milk, cream, remaining salt, eggs, and garlic powder until combined. Cut each slice of bread into 4 triangles. Place them in an oven proof dish overlapping. Whisk together the eggs, yogurt, vanilla, lemon zest and ½ tablespoon of brown granulated sweetener. Pour this over the bread and leave to soak for about 20 mins until the bread absorbs the egg mixture. Preheat oven to 180c, 160c fan, 350f (gas mark 4)
Slice the brioche or halve and split the buns. butter well and sprinkle with some of the muscovado sugar. butter a ceramic baking dish; you want it to be fairly deep rather than wide and shallow, so the brioche gets thoroughly soaked. STEP 2. Carefully halve the pears (try to leave the stalks on 3 of the halves) and scoop out the middles from
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brioche bread and butter pudding