Jersey Milk & Honey Brioche Bread Pudding

A rich and comforting bread pudding featuring the creamy goodness of Jersey milk and the delicate sweetness of honey, infused with warm vanilla and spices. The inclusion of roasted Jersey Royal potatoes offers a unique textural and slightly savoury element, perfectly complementing the sweet custard.

Prep Time

20 minutes

Total Time

60 minutes

Calories

495

Level

Medium

Yields

6 servings

Cost

£1.33

Season:

🌸 Spring

Meal Type:

Dinner•Dessert•Bread

Cuisine:

Jersey•British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

6slicesBrioche bread(Day-old, cut into 1-inch cubes)

£1.75

200gJersey Royal potatoes(Small, halved or quartered depending on size, roasted)

£0.90

2cupsJersey milk(Whole milk for extra richness)

£0.70

2tablespoonsJersey butter(Melted, plus extra for greasing the dish)

£0.35

0.3cupLocal Honey(Runny honey)

£1.25

3Eggs(Large)

£0.90

1teaspoonVanilla extract(Pure vanilla extract)

£0.15

0.5teaspoonGround cinnamon

£0.05

0.3teaspoonGround nutmeg

£0.05

0.3teaspoonPinch of salt

£0.01

0.5cupSeasonal berries (optional)(Fresh Jersey strawberries or raspberries)

£1.75

To tasteIcing sugar (optional)(For dusting)

£0.10

Total Cost

£7.96

£1.33 per serving

The Method

1
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter.
2
Roast the Jersey Royal potatoes until tender, about 20-25 minutes. Let cool slightly.
3
In a large bowl, whisk together the Jersey milk, melted Jersey butter, honey, eggs, vanilla extract, cinnamon, nutmeg, and salt.
4
Add the cubed brioche bread to the bowl and gently toss to coat well. Press the bread down to ensure it's soaked in the custard. Let sit for 15 minutes to allow the bread to absorb the liquid.
5
Gently fold in the roasted Jersey Royal potato pieces and seasonal berries (if using) into the bread mixture, distributing them evenly.
6
Pour the mixture into the prepared baking dish.
7
Bake for 35-40 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean.
8
Let cool slightly before serving. Dust with icing sugar if desired. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (200g)

495 kcal / 2071 kJ

Carbs

55g

21% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

25 g

28% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use heavy cream instead of some of the milk.

To avoid a soggy bottom, you can blind bake the bread pudding for 10 minutes, remove it from the oven, add the egg and potato mixture and cook for 30 minutes

Feel free to substitute other seasonal fruits like apples or pears if berries aren't available.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stove

Baking dish (approx. 8x8 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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