serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Grand Finale
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Watch The Full Episode Here
G
Ingredients
- 750 g brioche, about 1 ½ loaves
- 50 g unsalted butter, melted
- 3 eggs
- 300 ml milk
- 300 ml thickened cream
- 110 g (½ cup) sugar
- 1 tsp vanilla extract
- vanilla ice cream, to serve
Marmalade glaze
- 25 g butter
- ½ cup orange marmalade with rind
- 1 tbsp Grand Marnier
- 1 tbsp lemon juice
Resting time: 30 minutes
Instructions
- Thickly slice the brioche and cut in half diagonally. Lay in a 20 cm x 30 cm baking dish and pour over the melted butter.
- Place the eggs, milk, cream, sugar and vanilla in a blender and blend until smooth. Pour the custard mixture over the brioche and stand for at least 30 minutes.
- Preheat a fan forced oven to 180˚C. Bake the pudding for 30 minutes or until golden on top.
- Meanwhile, for the marmalade glaze, place all the ingredients in a small saucepan and bring to a simmer.
- Pour the glaze over the pudding, then place under the grill for about 5 minutes or until caramelised in parts. Serve with vanilla ice cream.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Grand Finale
