{"id":7605,"date":"2014-01-21T21:14:35","date_gmt":"2014-01-21T21:14:35","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=7605"},"modified":"2016-12-18T10:48:47","modified_gmt":"2016-12-18T10:48:47","slug":"brioche-butter-pudding-cherry-jam","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/brioche-butter-pudding-cherry-jam\/","title":{"rendered":"Brioche & Butter Pudding with Cherry Jam…"},"content":{"rendered":"

\"\"<\/a>Copenhagen’s Torvehallerne<\/em><\/p>\n

One of the things I love about travelling is other country’s food markets, whether it’s the relatively new <\/span>Torvehallerne<\/a> in Copenhagen, Munich’s <\/span>Viktualientmarkt<\/a>, an American hypermarket or a much missed English supermarket, I am at home in them all… \u00a0 I love the vast array of alien produce (and much missed things from home), and can quite happily waste a morning (or most of a day!) wandering the aisles…<\/span><\/p>\n

I even managed to fit in a quick trip to one of Austria’s supermarkets the weekend before last on the pretext of essentials for our one night’s stay in Ferdinand’s house<\/a>, where, amongst other things I picked up the biggest home-made brioche loaf topped with crunchy sugar crystals I have ever seen. \u00a0 I had hoped that this would do for breakfast at Ferdinand’s and for the following morning before school, but it was not to be. \u00a0 It was snaffled in one sitting, and I was left with demands that I must find this very same bread back home in Munich… \u00a0 \u00a0Alas, Munich doesn’t really give brioche much shelf space from what I could find, but I did find a pre-packed French style version and thought they might not notice. \u00a0 \u00a0 Which is how I ended up with a whole unwanted and rejected brioche which needed something doing with, food waste is one of my pet hates, and as much as I love them (Kes<\/a>\u00a0has been back for over a year and is doing well by the way) it was too good for the birds…<\/p>\n

So, should you find yourself in the same predicament, might I suggest this? \u00a0It was a small triumph, even if I do say so myself… \u00a0 \u00a0 There was no fooling the Small People though, and they spotted the “fake brioche” straight away, and although they still didn’t love it, they decided it was much nicer in pudding form… \u00a0 And the fact that this wasn’t their absolute favourite also meant there was more for Mr R and me – if you haven’t yet fallen off the New Year’s resolution wagon, this one is worth giving into… Enjoy! \u00a0\u00a0<\/span><\/p>\n

\"IMG_3396\"<\/a><\/p>\n

Brioche & Butter Pudding with Cherry Jam\u00a0<\/strong><\/p>\n

One unwanted and unloved Brioche loaf, sliced (around 450g);<\/em>
\n A jar of good quality cherry jam;<\/em>
\n 150mls Single Cream;<\/em>
\n 150mls Milk;<\/em>
\n 1 Heaped tablespoon caster sugar;<\/em>
\n 1 Vanilla Pod;
\n 2 Eggs.<\/em><\/em><\/p>\n

Preheat the oven to 180C , and butter a small oven-proof dish. \u00a0 Slice the loaf thickly, butter each slice and spread with jam. \u00a0 Create a heap of brioche sandwiches, cut into smaller triangles and place into the dish (there is no elegant way to arrange this, just squish it all in). \u00a0 Beat the cream, milk, sugar, eggs and contents of the vanilla pod together in a jug, and pour over the brioche, and place into the oven. Bake for 25-30 minutes, until the top is crunchy and golden brown. Sprinkle with icing sugar and serve with cream. Also equally good cold the next day, trust me on this…\u00a0<\/em><\/p>\n

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