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Nancy Eatery: Roasted Rhubarb Brioche Pudding

Roasted Rhubarb & Spiced Apple Brioche Pudding with Hazelnut crunch top 

Recipe by Omar Viramontes, Nancy Eatery  

Filled with soft, caramelised rhubarb and beautifully spiced apples, this brioche pudding is the perfect finish to a festive feast. Our rectangular baker dish compliments the wintery dessert with its generous handles and speckled clay body. Designed to be served from oven to table.Enjoy! 



400g Brioche Loaf cut roughly into 3cm pieces
150g roasted hazlenuts
180g demerara sugar
Double cream (for serving)
Roasted Rhubarb:
600g rhubarb - cut roughly into 3cm pieces
Finely grated rind and juice of one orange
100g soft brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
50g butter - cut into small pieces
Spiced Apple:
450g tinned apple (well drained)
1 teaspoon cinnamon
30g butter
1 tablespoon caster sugar
Egg Cream mixture:
6 eggs
4 egg yolks
2 cups of caster sugar
400ml milk
300ml double cream
300ml thickend cream
1 teaspoon vanilla essence


Preheat oven to 180 degrees. Place all ingredients for the roasted rhubarb into a baking tray, toss lightly and cook until orange juice has reduced and rhubarb is tender, approximately 20 - 30 minutes. While the rhubarb mixture is cooking, combine all the ingredients for the spiced apple in a frying pan over low heat, stirring occasionnaly for 5 minutes before setting aside. Place half of the brioche loaf into the lightly buttered granite baker. Top with half the rhubarb and apple mixture, then scatter with remaining brioche. Then whisk together the egg cream mixture and pour over the pudding, topping with reserved rhubarb and apple. Sprinkle hazelnuts and demerara sugar before baking for 1 hour and 20 minutes (or until cooked) If surface browns cover loosely with a sheet of foil and return to oven. Serve with double cream. Enjoy!