Description
Serves 8
Ingredients
Units
Scale
- 300g Brioche, roughly torn in large chunks
- 420g Semi Skimmed Milk
- 3 Free Range Eggs and 3 Free Range Egg Yolks
- 150g Caster Sugar
- 125g Pistachio Paste
- 35g Pistachios, roughly chopped
- 1tbsp Caster Sugar, extra
Instructions
- Oven to 160c and butter a 20cm Baking Dish. Add the brioche to the dish, snuggly packing in the pieces without squashing them.
- In a small sauce pan, being the milk to just below boiling. In a jug, whisk together the eggs, egg yolks, caster sugar and pistachio paste. When the milk is ready, add a little splash of the milk to the eggs mixture at a time, whisking as you go. Mix until all the milk is added to the egg mixture.
- Pour the egg/milk mixture over the prepare brioche, scatter over the chopped pistachios and sprinkle over the extra caster sugar.
- Bake in the oven for 25-30 minutes until golden on the surface, serve immediately with cream or ice cream. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pudding
- Method: Bake
- Cuisine: English