Lemon and Vanilla Brioche Pudding
By OcadoLife
Published on 14 December 2023
This Lemon and Vanilla Brioche Pudding from Bake Off finalist Steph Blackwell is delicious, comforting and revitalising, thanks to the blend of fragrant vanilla and zingy citrus. This recipe uses home-made lemon curd to ramp up the zestiness, but if you’re short on time, feel free to swap in a shop-bought option. For another citrus-infused bake from Steph, take a look at her Chocolate, Orange and Hazelnut Torte. Looking for more dessert recipes? Look no further.Time and servings
1 hrTotal time
Serves 8342 kcal/serving
20 minsPrep time
40 minsCooking time
Ingredients
- 110g caster sugar
- 3 large eggs, 2 beaten
- 4 lemons, zest finely grated, juiced to give 60ml
- 30g unsalted butter, cubed, plus extra for the dish
- 8 brioche slices, 1 cm thick, halved diagonally to make 16 triangles
- 350ml whole milk
- 50g double cream, plus extra to serve (optional)
- 2 tsp vanilla bean paste
- 2 tbsp demerara sugar, for sprinkling
Method
Step 1
To make the lemon curd, put 60g caster sugar in a heatproof bowl with 1 egg, the lemon juice and half the zest; whisk briefly to combine. Set over a pan of gently simmering water, whisking continually for 10 mins or until thickened. Remove from the heat, whisk in the cubes of butter, then pass through a sieve into a clean bowl. Cover the surface with baking paper or clingfilm to prevent a skin forming. Leave to cool, then chill until needed. (You’ll need 120g to make the pudding – enjoy the rest on buttered toast.)Step 2
Generously grease a 22 cm baking dish with butter. Spread half the brioche slices with the lemon curd on one side, then use to line the dish – curd-side up – in a tight, single layer with no gaps, trimming as needed. Repeat with the remaining brioche and curd to make a second layer.Step 3
Put the remaining 50g caster sugar and remaining lemon zest in a bowl and rub together with your fingers to bring out the natural oils. In a large jug, combine the milk, beaten egg and cream, then add the zesty sugar and vanilla paste; whisk well to make a custard. (Use straight away or chill overnight to let the flavours infuse.) Pour the custard over the layered brioche and leave to soak for 1 hr.Step 4
Preheat the oven to 170°C/150°C fan/gas 3½. Scatter over the demerara; bake for 30 mins or until golden. Best eaten immediately with a drizzle of cream, if you like.