Marzipan Amaretto Brioche Pudding recipe
Hooray, Christmas is coming and the only reason, well one of the only reasons, I’m excited is I can legitimately eat/put large amounts of marzipan in almost everything I make. I pretty much do this all year round, but eating big lumps of marzipan just seems more acceptable in December. This Marzipan Amaretto Brioche Pudding is not only a bloody delicious addition to your seasonal menu, it’s embarassingly easy to make.
A bread and butter pudding, not that this has bread or butter in it, is such a speedy, almost instant dessert. Nothing more than a bit of slicing, whisking and scattering to see here. A rich blend of milk, cream, eggs and sugar is whisked and poured over buttery brioche, dotted with my beloved marzipan. Add in a tablespoon or 6 of almond liqueur to flavour the brioche for complete nutty heaven.
I can personally, having just put my spoon down, vouch for the fact this pudding is almost as delicious cold from the fridge, the next day, so don’t feel you have to see it off in one sitting.
Luckily this recipe only used 100g of the 500g pack, leaving plenty for me to munch on later. Likewise, I definitely had a little sip of the Amaretto.
Make a start on this easy peasy pud by well buttering a baking dish, mine was a 23cm-ish round one, and pre heat the oven to 150℃ fan assisted. Now start on the custard by whisking the milk, double cream, eggs and sugar until smooth and well blended.
Next, slice the brioche into quarters and artistically *not me* arrange half of them in the bottom of the buttered dish.
Scatter on half of the marzipan cubes then drizzle over 3 tablespoons of the Amaretto.
Pour over half of the custard, then press down with a fork to push the brioche under the custard.
Repeat with the rest of the brioche, marzipan and Amaretto, pour on the last of the custard then give it a final press down. Leave to sit and absorb for at least half an hour.
When you’re ready to bake, scatter the top with the flaked almonds and demerara sugar then pop into the pre heated oven for around 25 minutes or until the pudding is puffed up, golden and smelling divine.
Don’t worry your dessert will deflate slightly, but it will taste amazing. Serve piping hot or warm with cream or ice cream, if you like.
With its sweet, soft brioche, oozy marzipan and creamy custard, even cold from the fridge the next day, this pudding will never be anything other than amazing.
Lucy x
Marzipan Amaretto Brioche Pudding recipe
Serves a generous 6
You will just need bowls and a well buttered baking dish, mine was around 23cm in diameter
350g brioche, mine was a sliced loaf but I’ve also made with mini brioches, halved
300ml milk, mine was whole
200ml double cream
3 eggs
4 tablespoons caster sugar
6 tablespoons Amaretto, or any other almond liqueur
100g marzipan, cubed
3 tablespoon flaked almonds
2 tablespoons demerara sugar
Cream, custard and another glass of Amaretto, if you like, to serve
Pre heat your oven to 150℃ fan assisted and butter your baking dish well.
In a large jug, whisk together the milk ,cream, eggs and sugar until smooth and well blended. Slice your brioche into triangles and arrange half of them in the base of your buttered dish. Dot half of the marzipan cubes over the top of the brioche. Drizzle 3 tablespoons of Amaretto over the top.
Pour over half the custard mixture and press down with a fork to encourage the brioche to absorb the liquid.
Repeat with the rest of the brioche, the rest of the marzipan, the last 3 tablespoons of Amaretto and then pour over the rest of the custard. Use the fork again to press the layers down. Leave to sit for at least half an hour before giving it one final press, then scatter over the flaked almonds and demerara sugar.
Bake for around 25 minutes, or until the pudding is puffed up, golden and smelling amazing. Serve hot or warm with plenty of cream, ice cream and even a little tot of Amaretto on the side.
Any leftovers taste amazing over the next couple of days, cold from the fridge.
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