Lemon Compendium Recipes: Brioche Bread Pudding with Lemon and Earl Grey Tea Sauce

Lemon Compendium Recipes: Brioche Bread Pudding with Lemon and Earl Grey Tea Sauce

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In this series author and journalist, Yasemen Kaner-White, returns to the Planet Eat Kitchen to show you how to make 5 of her favourite recipes from Lemon Compendium, her book entirely on lemony recipes . Easy and totally "lemon-licious", these original recipes and top cooking tips are perfect for chefs of any ability. In this episode of Lemon Compendium Recipes Yasemen demonstrates how to make a Brioche Bread Pudding with Lemon and Earl Grey Tea Sauce. Delicious served hot or cold, this is a wonderful lemony dessert with a fresh take on the classic Bread and Butter Pudding. About Yasemen: Yasemen Kaner-White is a luxury travel and food journalist, broadcaster and lemon-lover. Having worked in media throughout her career, including working as a TV and radio broadcaster in Cyprus, she is also the author of ‘Lemon Compendium’, a book based entirely on all things lemony and delicious lemon recipes, and is currently editor of lifestyle and polo magazine ‘Fifth Chukker’. Her English-Cypriot heritage has inspired her love for travel, culture and cuisines of the world.

Brioche Bread Pudding with Lemon and Earl Grey Tea Sauce

Ingredients

  • For the Pudding:
  • 2 eggs, slightly beaten
  • 450ml milk
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 200g brioche, cubed
  • 100g brown sugar
  • 90g sultanas
  • For The Sauce:
  • 1 tbsp corn starch
  • 100g sugar
  • 250ml boiling water,
  • (infused briefly with
  • 1 tea bag earl grey)
  • 1 lemon, juice & zest
  • ¹⁄8 tsp nutmeg
  • 1 tbsp butter

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