Fruit mince and brioche pudding
Brioche makes the very best bread pudding, this fruit mince brioche pudding has a rich spiced custard topping that's spiked with a generous shot of brandy.
- 1 hr 10 mins cooking
- Serves 6
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Ingredients
Fruit mince and brioche pudding
- 475 gram jar fruit mince
- 2 tablespoon brandy
- 300 gram brioche, sliced thickly
- 1 tablespoon demerara sugar
- 1 1/2 cup (375ml) milk
- 2 cup (500ml) cream
- 1/3 cup (75g) caster sugar
- 1 teaspoon vanilla extract
- 4 eggs
Method
Fruit mince and brioche pudding
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1Preheat oven to 160°C (140°C fan-forced).
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2Combine fruit mince and brandy in small bowl.
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3To make custard, combine the milk, cream, sugar and extract in a medium saucepan, bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
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4Grease shallow 2-litre (8-cup) ovenproof dish. Layer bread and half the fruit mixture, overlapping bread slightly, in dish. Dollop spoonfuls of remaining fruit mixture over bread. Pour custard over bread, sprinkle with sugar.
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5Place dish in large baking dish, add enough boiling water to come halfway up sides of dish. Bake about 45 minutes or until pudding sets. Remove pudding from baking dish, stand 5 minutes before serving.
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