Frank's Recipes! Brioche Bread and Butter Pudding with Orange and Almond

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Brioche Bread and Butter Pudding with Orange and Almond

Serving Size : 4

75 g unsalted butter, plus extra greasing
450 g jar Oxford marmalade
4 brioche rolls
1 orange, grated rind of
100 g marzipan
75 ml almond liqueur
2 tablespoon thick single cream
50 ml milk
4 large eggs
50 g vanilla sugar
200 ml double cream
2 tablespoon Cointreau
orange segments, to decorate

Preheat the oven to 190C/375F/Gas 5/fan oven cook from cold at 170c. Butter a 25cmx20cm (10x8in) ovenproof dish. Heat the marmalade in a pan with a little water until it melts, then strain, reserving the jelly. Cut the brioche into 1cm in thick slices, then cut each slice into two or three strips. Melt the butter with the orange rind and spread on the strips. Spread with the marmalade jelly, reserving two tablespoons for glazing. Line the bottom of the dish with half the brioche strips. Mix the marzipan and liqueur to a smooth runny paste and pour over the strips in the bowl. Top with the remaining brioche. Put the single cream, milk, eggs and half the sugar in a bowl. Whisk well, then pour the mixture over the brioche. If time allows, leave for 1 hour to let the mixture soak in completely. Bake the pudding for 30 minutes until set and brown.

Meanwhile, mix the double cream, Cointreau and remaining sugar in a jug, cover and chill. To serve, gently warm the reserved jelly in a small pan. Remove the pudding from the oven and cut out four rounds with a 7cm/3in cutter. Put a round in the centre of each plate, brush with the warmed jelly and pour some of the Cointreau cream around the base. Decorate with orange segments, if you like.