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A far cry from the bread and butter pudding of my childhood, where scorched little raisins sat on top of burnt bread with a soggy milky underside (sorry auntie, puds just weren’t your forte) this one is rich and creamy, full of fresh homemade vanilla custard that’s soaked in to soft buttery brioche and comes complete with a crisp creme brûlée style top.
Read moreGiven the comments, ooh’s and aah’s I’ve heard after posting this recipe on Twitter, Insta and taking a few squares of it in to the office, instead of wait until I had time to write an intro I thought it best for everyone concerned that I get the recipe up pronto.
Read moreWhat I love about making these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.
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