This is comfort food with a serious makeover.
Take your classic bread and butter pudding and then give it the glam treatment with layers of sweet brioche, lemon curd and ginger marmalade.
And then? Top it all off with a dollop of vanilla-spiked ricotta cream.
2 tablespoons of butter
8 brioche buns, or 1 loaf
½ cup of lemon curd
2 tablespoons of ginger marmalade
¼ cup of caster sugar
1 cup of pure cream
2 cups of milk
1 teaspoon of vanilla
1 tablespoon of lemon zest
2 tablespoons of raw sugar
VANILLA-SPIKED RICOTTA CREAM:
250 grams of smooth ricotta
250 grams of mascarpone
2 teaspoons of vanilla bean paste
2 tablespoons of caster sugar
Grease your 24 cm Le Creuset French Oven with the butter.
Cut your brioche buns in half or slice your loaf.
Place a layer of brioche in the base of the dish and spread it with half of the lemon curd.
Top with a second layer and spread the ginger marmalade over the top.
Add another layer and spoon the remaining lemon curd over, spreading it to cover.
Finish with the final layer of brioche, in a decorative pattern. Place the custard ingredients in a large bowl and whisk to combine.
Pour carefully over the brioche and then sit aside for 20 minutes, pressing down on the bread every now and again.
Pre-heat your oven to 180°C. Sprinkle the raw sugar over the top of the dish and bake for 40-45 minutes, until the centre is just set.
Stand for 10 minutes before serving. While your pudding cooks, add all of the ricotta cream ingredients to a bowl and whisk by hand until thick and creamy.
Serve your bread and butter pudding warm, with a dollop of ricotta cream and a swirl of extra lemon curd.