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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Chef: Yasemen Kaner-White In this episode of Lemon Compendium Recipes, author and journalist Yasemen Kaner-White 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 pudding with a fresh take on the classic Bread and Butter Pudding.

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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