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28 November 2023

Marzipan Amaretto Brioche Pudding

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

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.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

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.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog
Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

Next, slice the brioche into quarters and artistically *not me* arrange half of them in the bottom of the buttered dish.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

Scatter on half of the marzipan cubes then drizzle over 3 tablespoons of the Amaretto.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

Pour over half of the custard, then press down with a fork to push the brioche under the custard.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

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.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

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.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog
Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

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.

Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog
Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog
Marzipan Amaretto Brioche Pudding from Lucy Loves Food Blog

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.

Lucy Loves Food Blog

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Filed Under: Baking, Christmas, Dessert, Dinner Party, Recipes, Sunday Lunch

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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