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Burger bun bread and butter pudding recipe

2 ratings

Combining the classic flavours of bread and butter pudding with the unexpected addition of burger buns, this comforting pudding will satisfy any sweet tooth. See method

Serves 6
25 mins to prepare and 40 mins to cook, 5 mins to cool
285 calories / serving
Vegetarian

Ingredients

25g unsalted butter
3 leftover sliced brioche burger buns
200ml milk
100ml whipping cream
2 large eggs
15g caster sugar
½ tsp vanilla extract
410g tin peach slices in juice, drained
280g raspberries
single cream, to serve (optional)

Each serving contains

Energy
1190kj
285kcal 14%
Fat
15g 21%
Saturates
8g 41%
Sugars
15g 16%
Salt
0.5g 8%

of the reference intake
Carbohydrate 28.5g Protein 7.9g Fibre 3g

Method

Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease a 22 x 15cm ovenproof dish with a little butter. Spread the brioche bun halves with the remaining butter, then cut each in half to create semi-circle shapes.
Heat the milk and cream in a saucepan until steaming but not boiling; remove from the heat. Whisk the eggs, sugar and vanilla in a bowl; while whisking, slowly pour in the warm cream.
Layer the bun halves across the baking dish so that they overlap, then alternate the peach slices between them. Scatter over 70g raspberries, pour over the custard and leave to soak for 10 mins.
Bake for 40 mins until golden brown and puffed up. Leave to rest for 5 mins before serving with the remaining raspberries and a little cream, if you like

Clever swap: Swap the tinned peaches for 2 fresh ones, sliced into wedges.

See more Dessert recipes