The humble bread and butter pudding has been around since the 18th century, so it has obviously had many iterations over the years. Lately I have wanted to utilise the already buttery brioche, and this marmalade was perfect to bring the bitterness needed to balance the dish. This recipe is for those who want a quick and easy pudding fix which just takes minutes to make and who love the decadent combination of bitter orange and chocolate. All supermarkets sell brioche rolls, so you most probably already have the ingredients in your kitchen. 

Don’t forget to tag us in your pudding posts on the socials and enjoy the Limited Edition Hot Jalapeño Marmalade whilst stocks last!

Camilla

@Cilly_Gram 

Serves 4-6

Ingredients

• 8 plain brioche rolls (or with chocolate chips)
• 2 tbsp Hot Jalapeno Marmalade
• 1 tbsp Nutella (or any chocolate spread)
• 250ml whole milk
• 1 large egg
• 1/4 tsp vanilla extract
• 25g caster sugar
• 1 tbsp unsalted butter
• 1 tbsp golden caster sugar (topping)

Method 

1. Heat your oven to 350°F (180°C)

2. Grease an ovenproof dish with the butter.

3. Cut the brioche rolls in half lengthways, and lightly spread the bottom halves with the Nutella and the top halves with the marmalade.

4. To make the custard, heat the milk in a pan on a low setting until it’s almost simmering. Add the vanilla and keep stirring.

5. Meanwhile whisk the egg and caster sugar in a large bowl and add a 1/3 of the hot milk to the egg mixture and whisk.

6. Pour the egg mixture back into the pan of remaining hot milk and cook over low heat stirring continuously until the custard coats the back of a spoon. 

7. Remove from the heat and continue to stir for another minute. 

8. Arrange the brioche in the dish, pour over the custard, and sprinkle the caster sugar over the top.

9. Place in the oven for 30 minutes, until golden brown.

10. Remove from the oven and let it sit for ten minutes.

11. Serve on it’s own or with cream.