Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Smoked Brioche Bread and Butter Pudding
This smokey brioche bread and butter pudding was a runner up in our 2015 summer recipe competition. Beautifully smokey, soft in the centre, and wonderfully crispy around the edges, it's a perfect finish to any meal.
OVERVIEW
METHOD
Hot Smoking
Prep Time
45 Mins
Cooking Time
45Mins
Serves
Approx 8
Suggested Wood
Apple/Cherry/Almond
Ability
Beginner
INGREDIENTS
- 8 Brioche Bread Rolls
- Butter (enough to butter 8 rolls and to grease the dish)
- 2 Whole Free Range Eggs
- 2 Free Range Egg Yolks
- 500ml Double Cream
- 100ml Whole Milk
- 1 Vanilla Pod
- Fresh Blueberries
- 200g Caster Sugar
- Toasted Flaked Almonds (to sprinkle on top)
- Light Brown Sugar (to sprinkle on top)
To Serve
- Double Cream
- Amaretto Liqueur
INGREDIENTS
- 8 Brioche Bread Rolls
- Butter (enough to butter 8 rolls and to grease the dish)
- 2 Whole Free Range Eggs
- 2 Free Range Egg Yolks
- 500ml Double Cream
- 100ml Whole Milk
- 1 Vanilla Pod
- Fresh Blueberries
- 200g Caster Sugar
- Toasted Flaked Almonds (to sprinkle on top)
- Light Brown Sugar (to sprinkle on top)
To Serve
- Double Cream
- Amaretto Liqueur
METHOD
Step 1
Set up your BBQ smoker for indirect cooking at 350°F/175°C.
Cut the brioche rolls in half length ways and butter both sides. Then butter a heat proof dish and place the buttered bread in the dish, whilst scattering the blueberries in between.
Step 2
To make the custard, whisk together the whole eggs, egg yolks, and caster sugar, then mix in the cream and milk. Scrape out the vanilla pod and add to the custard, discarding the pod.
Step 3
Pour the custard over the brioche and allow to soak for 30 mins, then sprinkle with the flaked almonds and light brown sugar.
Step 4
When ready to cook, add your ProQ Smoking Wood Chips or Chunks. Cook the pudding for 45 minutes until crisp and golden on top. Allow the pudding to cool for 5 minutes.
Step 5
Lightly whip double cream, add a dash of amaretto liqueur, and serve on the side of your pudding, if you like.
