Archive for the ‘Brioche’ Category

Mushroom Burgers with Beetroot Slaw

August 10, 2017

The Ultimate Burger (Gordon Ramsay)

November 15, 2016

the-ultimate-burger-gordon-ramsay

Christmas Mincemeat Bread and Butter Pudding

February 19, 2016

Christmas Mincemeat Bread and Butter Pudding

Treacle Toffee Tart

November 5, 2015

Treacle toffee Tart

Banana and Coconut Bread and Butter Pudding

August 14, 2015

Banana and Coconut Bread and Butter Pudding

Chocolate and pecan brioche twists (Dan Lepard)

October 15, 2013

I made the mistake of keeping a baked batch of these hugely rich twists in the freezer and then, within a week, managed to eat them all. So I can tell you they microwave from frozen quickly, though the chocolate turns volcanically hot, so be careful. Play with the flavours, you can’t go wrong.

Makes 8-10 twists
500g brioche dough (see recipe on this blog)
350ml cold and very thick Bird’s custard or homemade pastry cream
100g chocolate chips
100g pecan nuts, chopped
1 beaten egg
Demerera sugar, for sprinkling
Flour, for rolling

1 Roll the dough out to 30cm x 20cm, using flour to stop it sticking. Spread the custard over the dough. Cover half the surface with chocolate chips and nuts, then fold the rest of the dough over it and press down to seal.

2 Chill for 30 minutes then cut 3cm-wide slices, twist these and place on baking trays lined with non-stick paper. Cover and leave to rise for about 2 hours. Brush with beaten egg, sprinkle with demerara sugar and bake at 200C/180C fan/400F/gas 6 for 10 minutes. Then reduce the heat to 180C/160C fan/350F/gas 4 and bake for a further 10 minutes until they turn a deep, dark brown.

Easy French Toast

September 27, 2012

Bread and Butter Pudding (Nigella Lawson)

March 15, 2012

Ingredients

  • 3 free-range eggs
  • 3 tbsp caster sugar
  • 2 cups milk and creammixed together, half and half
  • ½ tsp vanilla extract
  • 1 loaf white bread, croissants, brioche or panettone
  • 50g/20z butter
  • large handful raisins, soaked in Marsala
  • double cream or custard, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Mix the eggs, sugar, milk and vanilla extract together in a large bowl.
  3. Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.
  4. Bake for 30 minutes in the preheated oven and serve warm with cream or custard.

French Toast with Blackberry Compote

October 7, 2011