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Walnut Crumble Brioche Pudding

Filed in: sweet

Fluffy brioche & butter pudding topped with a crispy walnut crumble. The perfect marriage of two desserts in one!

Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-3812

Recipe for Walnut Crumble Brioche Pudding by Anisa Sabet for The Macadames. 

Who doesn’t feel lucky to have the mum they have? Whilst everyone doesn’t have this privilege, I certainly do, and I am certainly never ungrateful for that. Aside from being my biggest supporter, helper and encourager, she is also always available to help me with Remy, so I am still able to chase my dream of being a working mum.

What I love the most about mum, is that she not only does everything I ask, but she does it with a smile. Nothing is ever too much (except maybe some of my OCD haha).

I’m so excited to be partnering with Western Union on this campaign because, now that I am a mother myself, I really do find the day that bit more special.

Western Union is an international company, with client’s in over 200 countries, and maintain a strong ethos around supporting cultural diversity. Through meals with my family, I learned about so many different foods and cuisines, and the enjoyment we all get out of a meal prepared by our mum’s is universal.

Cooking has always been a part of my life, and although dinner times in a single parent family were always hectic, Mum always took the time to share that experience with me. One of my favourite childhood recipe’s was mum’s pineapple cheesecake which has already featured on the blog, followed shortly after by her walnut crumble bread & butter pudding. She used to make this a few times a year and it really was a special treat when she did. Most of the time we would just eat it straight out of the pan with spoons (with lots of cream on top of course!).

Of course the recipe varied over time (I am pretty sure the original had Wondersoft bread in it) and became fancier as our tastes (and budgets) improved. I love to make this recipe at the start of Autumn and have been saving sharing it for the upcoming special day. I will sadly miss Mother’s Day this year due to work but I plan to make this for Remy and continue this tradition on with her.

What is your favourite recipe made by your mum? Are there any special meals you like to cook for your kids?

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Western Union can be found here on , Facebook and Twitter.

Please note this post is sponsored but all opinions are my own.

Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-132 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-3510 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-4214 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-307 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-71 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-491 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-3611 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-4717 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-349 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-4918 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-4616 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-286 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-254 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-3913 Pecan Crumble Brioche Pudding | Anisa Sabet | The Macadames-328

Ingredients (serves 6):

For the pudding: 

  • 1 large loaf brioche bread, roughly torn, buttered (gernerously)
  • 1/2 cup raisins

For the custard: 

  • 220g caster sugar
  • 6 eggs
  • 600ml milk
  • 600ml pure cream
  • 2 teaspoons vanilla extract
  • 1/4 cup rum

For the walnut crumble: 

  • 1 cup rolled oats
  • 1/3 cup plain flour
  • 1/2 cup walnuts, roughly chopped
  • 3 tablespoons brown sugar
  • 1/4 cup butter, melted (add more if required)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

To serve: 

  • Lightly whipped cream

Method:

1. Line a tin (I used a bread loaf tin) with baking paper.

2. Scatter the buttered brioche in tin, scattering raisins in each layer. Beat the custard ingredients in a bowl & pour over the bread. Set aside to soak for 2 hours minimum (or overnight). To help it soak quicker, use your fingers to press down the bread. Definitely give it a minimum of 30 minutes soak before baking.

3. Preheat oven to 160°C. Mix your crumble ingredients in a bowl, set aside.

4. Top brioche pudding with crumble, then pop into the oven to bake for 60-70 minutes or just set (check that a skewer or toothpick comes out clean).

4. Allow the pudding to cool for 30 minutes before de-moulding. Serve with lightly whipped cream.

Storage: pudding will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try THE Bread and Butter Pudding.

THE Bread and Butter Pudding | Anisa Sabet | The Macadames-50-10

Or my Beer (YES BEER!) Bread With Sweet Bits & Bobs.

Anisa – The Macadames. xx

comments +

  1. Diana Lopes

    July 4th, 2018 at 4:05 am

    I’ve always loved the taste of walnuts so this seems particularly enticing.

  2. Anisa

    July 17th, 2018 at 12:35 pm

    Me too! Hope you enjoy!

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