Combine the traditions of Christmas and Chanukah with a 'Chrismukkah' menu to mark both holidays. Finish your feast with this doughnut-inspired bread & butter pudding
Nutrition: Per serving (6)
Warm the milk, cream and vanilla together in a saucepan over a low heat, stirring until the mixture is steaming – don’t let it boil. Whisk the eggs, yolk and sugar together in a heatproof bowl. Slowly pour in the warm milk mixture, whisking continuously until smooth.
Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls, then arrange six over the base of the dish. Spoon over half the jam, then arrange the rest of the rolls on top, followed by the remaining jam. Pour over the custard and leave to soak for at least 15 mins. Will keep chilled for several hours.
Heat the oven to 200C/180C fan/gas 6. Sprinkle the demerara sugar over the pudding and bake for 30-35 mins, or until the pudding is golden. Serve hot in bowls with extra double cream poured over.
