White Chocolate and Spiced Cherry Brioche Pudding

White Chocolate and Spiced Cherry Brioche Pudding with Brandy Anglaise

A delicious winter pudding ideally suited to cooking on your BBQ

Prep time – 15 minutes
Cook time – 25 minutes
Serves - 12

Ingredients:

15 slices Brioche or white bread
Butter, at room temperature, to spread
190g Frozen cherry
100g White chocolate, finely chopped
300ml Milk
100ml Cream
3 eggs
2 egg Yolks
3 tbls Caster sugar
1 Orange, zested
1 tsp Vanilla paste
½ tsp Ground nutmeg
½ Ground cinnamon

Brandy Anglaise Ingredients

600ml 35% Cream
200ml Full cream milk
150g Castor sugar
8 Egg yolks
1 tsp Heilala vanilla powder
80ml Brandy

Method

1. Pre-heat the BBQ.
2. Line a 12-hole muffin tray with paper muffin cups
3. Spread each piece of bread with extra butter. Cut each piece into 4 triangles.
4. Arrange 3 bread triangles around the sides, pointed sides up. Divide the cherries and chocolate among the dishes. Top with the remaining bread triangles.
5. In a bowl, whisk together the milk, eggs and yolks, caster sugar, vanilla, nutmeg, and cinnamon and orange rind in a large jug. Pour a little of the milk mixture into each dish. Set aside for 2 minutes to soak. Divide the remaining milk mixture among the dishes.
6. For the analgise, heat, milk, cream, and vanilla over a low heat, in a bowl whisk together yolks and sugar. Slowly add the warmed milk to the yolks, mix well, then return to the heat and cook until the custard coasts the back of a spoon, Stir in the brandy, keep warm until ready to serve.
7. To cook, place muffin tray in BBQ on the resting rack (or elevated from BBQ grill) with the centre burner off and the side burners set to medium, bake for 20-25 minutes until the custard just sets and the bread is golden on top.
8. To serve, remove from the liner and spoon over anglaise.

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