- 3 large eggs
- 150ml double cream
- 200ml milk
- 2 tbsp maple syrup, plus extra to serve
- 2 tsp vanilla extract
- Pinch of salt
- 200g blueberries
- 8 brioche rolls, halved
- 2 tbsp Lurpak® Unsalted Butter
- 50g pecans, halved
- 8 rashers of streaky bacon (optional)
- Icing sugar, for dusting
Brioche and Butter Pudding
Take a large bowl and whisk together the eggs, one tablespoon of Lurpak®, cream, milk, maple syrup, vanilla extract and a pinch of salt. Set to one side.
Then take a deep baking dish and tip in about two-thirds of your blueberries.
Dip each of your brioche pieces into the egg mixture until well-soaked, then arrange over the blueberries, pouring any remaining egg mixture over the top. Then scatter any remaining blueberries on top. Cover with cling film and chill overnight (or for one hour if you’re short of time).
Once chilled, heat your oven to 180°C. Uncover the dish and scatter over the pecans, before baking for 25 minutes until the egg mixture is set and the blueberries are beginning to burst.
Meanwhile, melt the remaining Lurpak® in a frying pan and (if you’re including it) cook the streaky bacon to your liking. Take off the heat and cover loosely with foil to keep warm.
Dust the brioche bake with icing sugar and top with the crispy bacon if desired. Serve with extra maple syrup for drizzling.