White chocolate and pecan bread and butter pudding

Serving size: 4
Preparation time: 20 minutes
Cooking time: 40 minutes

For the bread pudding:
12 slices of brioche bread
100g of white chocolate
2 fresh eggs
300ml of double cream
100g of pecan nuts
100g of caster sugar
150g of salted butter
Pinch of ground star anise

For the sauce:
400g of fresh blueberries
100g of sugar
4 leaves of fresh sage
50g of salted butter
The juice of one lemon

Featured in:
January 2011

To make the sauce melt the butter, add the sage and gently cook for 3-4 minutes to infuse. Discard the sage and add the blueberries, sugar and lemon juice and 100ml of water. Cook for 5-7 minutes until the berries are almost melted in the sauce, blend in a mixer and set aside.

In a bowl mix the eggs, sugar, cream and star anise. Butter all the slices of brioche and 4 mini plum cake tins, and place one slice of brioche in the bottom of each tin. Pour in 2 tablespoons of egg mixture, add a second slice of brioche and the chopped chocolate and pecan nuts together. Pour in some more egg mix and finish with another slice of brioche. Sprinkle some sugar and bake at 160C in a water bath for 30-35 minutes. Serve warm.

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