In the States they do burgers like you wouldn’t believe. And why are they so good? The beef, right? No. Well then its all the sauce and cheese. No, again. Its the buns. They serve up burgers in brioche buns. (Well steak houses do anyway). But in good old Britain (or England, or UK or whatever) we don’t get brioche buns. We get loaves, we get finger rolls, but we don’t get buns. But we don’t care. We really don’t.
We make bread and butter pudding with brioche instead and it tastes like an angel dying on your tongue (is that in some way inappropriate?)
To make Brioche and Butter Pudding you’ll be needing:
- Brioche slices
- Double Cream
- A taste of honey
First you butter up the brioche slices and then place them in a buttered-up dish. Then sprinkle some raisins and sugar and spice over them:
Then you heat up the milk and cream (don’t boil it) and mix in some beaten up eggs (whisked up with some sugar). I don’t know what would happen if you did boil that milk but I didn’t want to find out. Once mixed pour over your bread.
Then sprinkle some more spice and some sugar over the top and leave to soak for half and hour. Then put in the oven for another half hour.
Serve with double cream. The English call it ‘double’. Americans call it ‘heavy’. I prefer ‘double’. It kind of doesn’t imply ‘lose weight’.
Seriously good. You could use chocolate brioche. That would be the ‘up-yours-world’ version though.