Brandy-Custard Bread Pudding with Citrus Pockets

🍊 Brandy-Custard Bread Pudding with Citrus Pockets A cozy golden bread pudding with soft vanilla custard, bright orange-lemon pockets, a glossy apricot finish and toasted almond crunch. It feels special, but it is exactly the kind of dessert that uses simple ingredients well. Yield: 6 servings Time: 20 minutes prep, 20 minutes soaking, 35-40 minutes baking Ingredients - 300 g day-old brioche or challah, cut into chunky cubes - 20 g butter, for the baking dish - 1 large orange - 1 lemon - 3 large eggs - 300 ml whole milk - 150 ml double cream - 60 g caster sugar or fine granulated sugar - 1 teaspoon vanilla extract - 1 tablespoon brandy, optional - 1/4 teaspoon fine sea salt - 2 tablespoons apricot jam - 30 g flaked almonds, toasted - Icing sugar, for a light dusting Method 1. Heat the oven to 180C / 350F. Butter a medium baking dish well, including the sides. 2. Cut the bread into rough 3 cm cubes. Spread half into the dish. Segment or finely dice the orange, then finely grate 1 teaspoon lemon zest and cut a few tiny lemon pieces. Tuck most of the citrus between the bread pieces, then add the remaining bread and citrus on top. 3. In a jug, whisk the eggs until smooth. Add milk, cream, sugar, vanilla, brandy if using, lemon zest and salt. Whisk again until the sugar begins to dissolve. 4. Pour the custard slowly over the bread. Press the top pieces down gently with the back of a spoon so they start to soak without being crushed. Rest for 20 minutes. This soaking step is what gives the pudding a creamy middle instead of dry bread. 5. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the top is crisp and golden, the edges are set, and the center still has a soft wobble. 6. Warm the apricot jam with 1 teaspoon water until loose. Brush it over the hot pudding, then scatter with toasted almonds and a light dusting of icing sugar. Serving notes Serve warm with cold cream, vanilla yogurt or a spoonful of creme fraiche. The contrast of warm custard and cold cream is the best part. ✨ Storage Keep leftovers covered in the fridge for up to 3 days. Reheat gently, covered with foil, at 160C / 320F until warm. Add a tiny splash of milk or cream around the edges if it looks dry. Save this one for a slow dessert night. 🍮 Tasteloom.club - easy recipes for everyday cravings