Individual brioche and butter puds recipe

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  • Serves 12
  • 10mins to prepare, 30mins to cook
  • 126 calories / serving
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HE BRIOCHE&BUTTERPUDDING

Preheat oven to Gas Mark 4, 180ºC, 350ºF. Line a 12 hole deep bun tin with nonstick paper squares (about 13cm squares), scrunched into holes. Stack/ place 3-4 pieces of brioche into bun tin and dot with butter. In a large jug mix together the eggs and milk. 

Pour the egg mixture evenly over the brioche slices – start off half filling and then top up. Place in a preheated oven for about 25-30 minutes until the eggy bottom is fluffy and set, and the tops are crispy and golden. Serve straight away sprinkled with grated dark chocolate.  (They will sink fast but look and taste delicious warm, if a little deflated)

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  • Ingredients

  • 6 chocolate chip brioche rolls, sliced into about 4 slices
  • 4 eggs, lightly beaten
  • 450ml milk
  • 15g (1/2oz) butter
  • Dark chocolate, grated for serving
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  • Energy 527kj 126kcal 6%
  • Fat 6.5g 9%
  • Saturates 2.6g 13%
  • Sugars 5.6g 6%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 11.5g Protein 5.3g Fibre 0.5g

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