Michael Powell Photographer

Here’s the first in a regular series of recipe blogs from Green and Powell food photography & recipe development, a superb Breakfast Brioche Bread and Pecan Pudding with Maple Syrup. Chef, Rachel Green and I have produced and photographed over 1000 recipes together over the last ten years and published two recipe books. Much of our work is for food producers and growers who need unique content for PR, packaging and websites. Rachel develops recipes using the producer’s ingredients (in this case eggs) then she cooks and I photograph. Many of the shots end up published in national magazines such as Hello! Here is one such recipe. This was featured last month in Hello! as part of a four page spread on egg recipes (see the blog below for the tear sheet). Scroll down for the recipe with method. This one’s a stunner. As ever, I should know because once the pictures were in the can, I ate it! (Well, most of it. Thought I’d better leave some for others). For more on our work click here.

 

 

Breakfast Brioche Bread and Pecan Pudding with Maple Syrup from Green and Powell food photography

Makes 6

5 large whole eggs

2 large egg yolks

500ml of whole milk

2tbsp of caster sugar

1 tsp of vanilla extract

Zest of 1 orange

½ tsp cinnamon

¼ tsp nutmeg

Pinch of salt

1 brioche Loaf sliced

 

Maple syrup and pecan topping

100g pecan nuts

75g butter

100g soft brown sugar

3 tbsp. of maple syrup

 

Preheat oven to 180C/350F/Gas 4

In a bowl whisk together the whole eggs, egg yolks, castor sugar, vanilla extract, cinnamon, nutmeg and a pinch of salt.  Whisk until the mixture is blended but not frothy.

Cut the brioche slices in half and arrange in a well-buttered rectangular baking dish, overlapping the slices. Pour the egg mixture over the bread slices; making sure it is all covered evenly.  Cover and refrigerate overnight if possible.

The next day, top with pecans.  Warm together all the remaining ingredients until the butter has just melted.  Remove from the heat and cool slightly, then pour over the French toast.

Bake in the oven for 40 minutes until puffed and lightly golden in colour, if the top of the pudding starts to go to brown, cover with foil.

Serve with extra maple syrup.